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Hi carolann88fan, IMy Mom has two B.C. cook books, the 1970 & 1979 edition and Icouldn't find a recipe for cabbage rolls, sorry, maybe someone else can help. I can give you a basic recipe, if you want it? Granna2

yes, could you please send me the recipe for stuffed cabbage

I have 2 books and i cant find them in mine.  my books are older and came from my mom and sister.  i have a recipe thats pretty easy to do if you would like it

I found a recipe in my old B C cookbook. It's Cabbage Rolls w/ Sour Cream Sauce. Let me know if you want it.

Hi,

Am thinkin of making stuffed cabbage for dinner.  Would you please share your receip

thanks

Just was looking at one of my other sites and found some authentic German recipes, which included Cabbage Rolls.  Go to www.delish.com .  You should be able to easily find it in a search there (if you were'nt able to find it here on this sight).  It is a recipe sight through MSN.  I hope this helps.

I found an old BC recipe for Stuffed Cabbage Rolls. I hope this is the one you are looking for.

12 cabbage leaves

1 lb. hamburger

1/2 cup uncooked instant rice

1 medium onion, chopped ( about 1/2 cup)

1 can (4 oz) mushroom stems and pieces

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic salt

1 can (15 oz) tomato sauce

1 teaspoon sugar

1/2 teaspoon lemon juive

1 Tablespoon cornstarch

1 Tablespoon water

Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves:drain.

Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper,garlic salt and 1/2 cup tomato sauce. Place sbout 1/2 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.

Place cabbage rolls seam side down in ungreased square baking dish, 8x8x2 inches. Mix remainig tomato sauce. the sugar and lemon juice;pour over cabbage rolls. Cover and cook in 350 oven until hamburger is done, about 45 minutes.

Mix cornstarch and 1 Tablespoon water in saucepan. Stir in liquid from cabbage rolls. heat to bpiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired.

4-5 servings

Grannie of 2

The recipe you gave is not the one I am looking for but I thought if you have the Step-by-Step recipe box from 1976, maybe you could look up the one in Meat stretchers #4 to see if you have the Lemon Cabbage roll recipe.   I can't find that one and my husband loves that.   Used it last year but haven't been able to find it since.   If you or anyone has that, I'd appreciate the recipe.  thanks

Arlene

Lemon-Cabbage Rolls
Betty Crocker's Step-by-Step Recipes 1975

6 cabbage leaves
1 lb ground beef
1 small onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup uncooked regular rice
2 tbsp snipped parsley
1 1/2 tsp salt
1/4 tsp lemon pepper
1/4 tsp ground cinnamon
1/4 tsp dried oregano leaves
1 1/2 cups water
1/2 cup crumbled feta or shredded Swiss cheese (about 2 oz)
1/4 tsp salt
1 cup water
Lemon Sauce (below)

Cover cabbage leaves with boiling water.  Cook and stir ground beef, onion and garlic over medium heat until meat is light brown; drain. 

Stir rice, parsley, 1 1/2 tsp salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef.  Heat to boiling; reduce heat.  Cover and simmer, stirring accasionally, until water is absorbed, about 15 minutes.

Heat oven to 350 degrees.  Dry cabbage leaves; sprinkle with 1/4 tsp salt.  Mound 1/2 cup filling at stem end of each cabbage leaf.  Roll, folding in sides; fasten with wooden picks.  Place in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches.  Pour 1 cup water over cabbage rolls.  Cover and bake 30 minutes; drain.  Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.  6 Servings

Lemon Sauce
Mix 1 package (about 1 oz) chicken gravy mix, 3/4 cup water and 1 to 2 tsp lemon juice.  Heat to boiling, stirring occasionally.

Thanks Grannie,

I've been trying to find this ever since my ex took my BC cookbook !  I am SO gtateful to you for posting it!  You wouldn't happen to have Betty's original recepie for Ceasar salad, the one with the coddled egg would you?

Again, THANK YOU SO VERY MUCH!!!

Halle1025

halle1025:

Thanks Grannie,

I've been trying to find this ever since my ex took my BC cookbook !  I am SO gtateful to you for posting it!  You wouldn't happen to have Betty's original recepie for Ceasar salad, the one with the coddled egg would you?

Again, THANK YOU SO VERY MUCH!!!

 

Halle1025

Hi Halle1025: Is this the one you're looking for?

Sincerely, Cate

Caesar Salad 

2 cloves garlic, cut in halves
 4 slices white bread
 2/3 cup olive oil
 1 teaspoon salt
 1/2 teaspoon pepper
 2 large bunches romaine
 Coddled Eggs (below)   (note – to avoid the possibility of food poisoning, use pasteurized eggs)
 1 lemon
 1/2 cup grated Parmesan or Romano cheese
 1 can (2 ounces) anchovy fillets, chopped
 
 Rub large salad bowl with garlic.  Trim crusts from bread; cut bread into cubes.  Heat 1/3 cup of the oil in 10-inch skillet.  Add garlic and bread cubes.  Cook over medium heat, stirring constantly, until bread cubes are brown.  Remove from heat; discard garlic.
 
 Mix remaining 1/3 cup oil, the salt and pepper in salad bowl.  Tear romaine into bite-size pieces into salad bowl.  Toss until leaves glisten. 
 
Break Coddled Eggs onto romaine; squeeze juice from lemon over romaine.  Toss until leaves are well coated.  Add cheese, anchovies and bread cubes; toss.  8 servings.
 
Coddled Eggs:  Place 2 eggs in warm water.  Heat enough water to completely cover eggs to boiling in saucepan.  Immerse eggs in boiling water.  Remove from heat; cover and let stand 30 seconds.  Immediately cool eggs in cold water

thank you this is exactlywhat i was looking for. i lost my favorite betty crocker book i got from my mom in my last move. this is my family's favorite dish. thankyou

I have a traditional polish recipe for stuffed cabbage, if your interested. We've been enjoying them for 55+ years....

Sandi

me_maw:

I have a traditional polish recipe for stuffed cabbage, if your interested. We've been enjoying them for 55+ years....

 

Sandi

For sure post if you have time. We would love it! Sincerely, Cate

I love cabbage rolls, My Mom used to make great ones. I have  used a meat loaf recipe that I liked and added cooked rice,about 1/4 to 1/2 c. per pound, but there not as good as Mom's. Now I usually just make cabbage roll cassrole,. I also read where they could be made with grape leaves, i'am going to try it this summer. Granna2

This recipe is my husbands. 

Take a head of green cabbage and cut off the end where on the stem side.  Submerge in boiling water until the cabbage leaves start to seperate.  Then in a large stew pot, cut in potatoes, carrots, onion, green peppers and what other vegetables you like.  The quanity would depend on the number of people eating and their appitites. 

Combine hamburger mixture

2 lbs ground beef

chopped onion

1Tbs. chopped garlic

Salt and Pepper to taste

Add 1 large can of diced tomatoes

Salt and Pepper to taste.   

Pinch off about a 1/2 cup of the hamburger mixture and roll up in the cabbage leaf and lay in the stew pot with the rest of the vegetables and lg can of chopped tomatos.  Be sure the juice comes up to almost cover the rolls.  If you have left over cabbage leafs, stack them on top like a lid.

We hope you like this German version from Billings, MT.

Cook on mediam heat for 40 minutes.

We serve it up in a large bowl

We also like vinegar drizzled over top of the cabbage rolls.

Hope you like it.