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Stuffed Cabbage Rolls
 
1 pound ground beef
8 cabbage leaves
1 1/2 cups soft bread crumbs
1/2 cup finely chopped onion
1 1/2 tsp. salt
1/2 tsp. garlic salt
                                                 1 can tomato soup
2 eggs
 
Wilt cabbage leaves by placing them in boiling water for 3 minutes and then drain.  Mix all other ingredients except soup.  Shape meat mixture into oblong rolls and wrap in cabbage leaves.  Fasten with toothpicks.  Put tomato soup in a skillet and add rolls.  Bring to a boil then reduce heat and simmer for 45 - 60 minutes or until meat mixture is well done.  You may need to add a little water during the cooking period.  Serve immediately.
 
 
 
 

 

 
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This recipe is from The Amish Way Cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994.  Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life.   Her books are available in our gift shop and in our on-line store.  Visit her website at www.amishwaycookbooks.com. Used by permission.

 
 
 
 
 
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