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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Arlene Polinsky, Columbia, SC
Primary category: Appetizers


2 large heads green cabbage (about 2 lb each)
3 lbs ground chuck
1/2 tsp salt
3/4 tsp pepper
Garlic powder to taste
1 large onion, diced
3 eggs, well beaten
1/2 c catsup
3 dinner rolls or 4 slices challah, slightly stale and crumbled
2 c diced onions (for bottom of pan)
2 bottles chili sauce
12 oz jar of grape jelly


Remove 2 or 3 inches of core from each cabbage and parboil cabbages until leaves are easily peeled.

Mix next 8 ingredients together and place approximately 1/4 cup onto each cabbage leaf and roll up. Place cabbage rolls in baking pan, on top of a layer of diced onions. Fill in empty spaces with left over cabbage.

Mix chili sauce and jelly in saucepan and heat on medium until jelly is dissolved. Pour over cabbage rolls.

Cover pan tightly. Bake at 350° for 2 hours. Remove cover, baste and cook approximately another 30 minutes, basting occasionally.

Makes 25 cabbage rolls.


Stuffed Cabbage - NOTES

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Stuffed Cabbage - REVIEWS



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