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Cabbage Rolls

5 lbs long grain rice 
2 gal water 
2 TBS salt 
2 TBS cooking oil 
1/4 cup cooking oil 

4 large onions 
3 cup cooling oil 
1 lb butter 
1/2 cup celery, finely chopped 
10 lbs ground beef
1/4 cup parsley, finely chopped 
2 cloves garlic, minced 
salt to taste 
2 tsp. pepper 

50 lbs cabbage, medium heads 
3 stalks celery, cut up 
1 large onion, sliced 
1 - 46 oz. can tomato soup 
3 cans water 
3 stalks celery, cut up 

Wash rice in cold water three times or until water comes off clear 
Add 2 gallons cold water, salt, 2 TBS oil.
Bring to fast boil, cook 1 minute, cover, turn off heat, let stand until
 water is partially absorbed but not more than 10 minutes. 
The rice will only be partially cooked. Drain and rinse with cold water. 
Add 1/4 cup oil , mix. Cool. 

Fry 4 chopped onions in 3 cups oil until soft. 
Add butter, onions, finely chopped celery and parsley, 
and garlic to cooled rice. 
Mix well.  Add meat, mix well.  Season with salt and pepper 

Remove entire core from cabbage. In a large deep pan, bring water to a boil, 
add cabbage heads and cook slowly until leaves are soft and take off leaves,
 place in colander to drain. Cut off hard center from each leaf. 
Cut large leaves into 2 sections. 

On the bottom of an 18 x 24 x 2" roaster, make a bed using large cabbage leaves,
 3 cup up celery stalks and sliced onion. Make cabbage rolls by placing a generous
 spoonful of the filling on each cabbage leaf: roll.

Arrange rolls in layers, sprinkle each layer with salt
 (No more than 3 layers for best results) 
Combine soup with 3 cans of water, pour over cabbage rolls. Protect top from
 scorching by covering with a few large leaves and 3 cup up celery stalks,
cover roaster tightly. Bake at 325 degrees for at least 4 hours, or until 
both cabbage and filling are cooked. 

Not sure of the exact yield.  Nice ethnic addition to a buffet.