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Stuffed Cabbage
Hazel's Hot Dish Recipe of the Week
Stuffed Cabbage

12 large cabbage leaves

1 pound lean ground beef

1 cup cooked rice

Small onion chopped fine

1 teaspoon salt

1/4 teaspoon pepper

1 egg

15-ounce can tomato sauce

1/3 cup water

Trim off thick stems from cabbage leaves. Bring leaves to a boil in a pot and simmer 5 minutes.

Mix meat, rice, onion, salt, pepper and egg and divide into 12 portions. Wrap 12 individual portions into 12 cabbage leaves. Fasten with a toothpick. Place rolls in a heated pot with vegetable oil. Cook on both sides. Add tomato sauce and water. Cook slowly for 40 minutes.
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