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Chef Cat's Stuffed Cabbage Rolls Perfected in 1991

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CHEF CAT'S STUFFED CABBAGE ROLLS PERFECTED IN 1991 This is a recipe I came up with in 1991 after experimenting with what I think was my Aunt Minnie's recipe that I watched her make several times. I know she didn't use as much seasoning as I did, but I love spicy, so added extra spice. Enjoy 8 each cabbage leaves, large 1 pound ground beef 1-1/2 cup breadcrumbs 1/2 cup onion finely chopped 2 eggs beaten 1-1/2 teaspoons salt 4 teaspoons pepper 1 teaspoon white pepper 1 teaspoon cayenne pepper 1/4 teaspoon pepper 1 teaspoon garlic salt 1 can tomato soup Cook leaves in boiling water for 5 minutes; drain. Combine beef, breadcrumbs, onion, eggs and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover and bring to boil. Simmer 35 minutes spooning sauce over rolls occasionally. cream and chill.



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