Stuffed Cabbage Rolls (So

Stuffed Cabbage Rolls (So Ingredients

2 ga WATER; BOILING	10 1/2 lb SOUP TOMATO VEG #2 1/2
24 lb BEEF GROUND FZ	3/4 oz PEPPER BLACK 1 LB CN
1 1/2 ts GARLIC DEHY GRA	1 1/8 lb CATSUP TOMATO#10
24 lb CABBAGE WHITE FRESH	1 c WORCESTERSHIRE SAUCE
3 1/8 lb ONIONS DRY	2 oz SALT TABLE 5LB
4 1/2 lb RICE 10LB	2 oz SALT TABLE 5LB

Instructions for Stuffed Cabbage Rolls (So

PAN: 12 BY 2O BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. ADD CABBAGE TO BOILING TO SALTED WATER IN STEAM JACKETED KETTLE OR STOCK POT; COVER; COOK 10 MINUTES OR UNTIL LEAVES ARE PLIABLE. 2. DRAIN WELL. SEPARATE 200 LEAVES; REMOVE LARGER RIBS; SET ASIDE FOR USE IN STEP 5. 3. SHRED REMAINING CABBAGE COARSELY. SET ASIDE FOR USE IN STEP 6. 4. COMBINE BEEF, COOKED RICE, ONIONS, KETCHUP, WORCESTERSHIRE SAUCE, SALT, PEPPER AND GARLIC. MIX LIGHTLY BUT THOROUGHLY. 5. PLACE 1/4 CUP (1-NO. 16 SCOOP) MEAT MIXTURE ON EACH CABBAGE LEAF. FOLD SIDES OF LEAF OVER MIXTURE, ROLL TIGHTLY. 6. PLACE 25 CABBAGE ROLLS SEAM SIDE DOWN IN EACH PAN. SPREAD SHREDDED CABBAGE EVENLY OVER ROLLS IN EACH PAN. 7. USE 10 LB 7 OZ (3 1/3-NO. 3 CYLD CAN) CONDENSED TOMATO SOUP. BLEND IN 2 CUPS LEMON JUICE AND 14 OZ (2 CUPS) GRANULATED SUGAR. POUR 2 3/4 CUPS SAUCE OVER CABBAGE ROLLS IN EACH PAN. 8. COVER. BAKE 1 1/2 HOURS OR UNTIL CABBAGE IS TENDER AND BEEF IS DONE. SKIM OFF EXCESS FAT. NOTE: 1. IN STEP 1, 30 LBS CABBAGE A.P. WILL YEILD 24 LBS TRIMMED AND CORED CABBAGE. NOTE: 2. IN STEP 4, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 4, 7 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 4, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE GARLIC NOTE: 5. IN STEP 4, 1 LB 8 OZ LONG GRAIN RICE, COOKED IN 1 3/4 QT WATER WITH 1 1/2 TSP SALT AND 1 1/2 TSP SALAD OIL OR MELTED SHORTENING WILL YIELD 4 LB 8 OZ COOKED RICE. COOK RICE ACCORDING TO RECIPE NOS. E-5 OR E-15. NOTE: 6. IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 7. IN STEP 7, 3 LB LEMONS A.P. (12 LEMONS) WILL YIELD 2 CUPS JUICE. NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. ONE HOUR OR UNTIL CABBAGE IS TENDER AND BEEF IS DONE ON HIGH FAN, CLOSED VENT. NOTE: 9. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L02401 SERVING SIZE: 2 CABBAGE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Cabbage	Garlic	Onion
Rice	Salt	Tomato	Worcestershire sauce

Stuffed Garlic Cabbage Onion Rice Tomato

for flavor and categorization

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