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    Hungarian Cabbage Rolls

    Source of Recipe


    Yield: 6 servings

    2 qts water
    1 1/2 c tomato juice
    12 lg green cabbage leaves; about 1 lb
    1 onion
    1/4 ts salt
    1 c cooked carrots
    1/4 ts freshly ground pepper
    1/4 c raw brown rice
    2 cloves crushed garlic
    1 egg, sightly beaten

    Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan
    or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and
    cook over medium heat until cabbage leaves are limp but not soft,
    about 8 minutes. Drain and cool leaves. Puree carrot in blender
    or food processor fitted with steel blade; mix with ground beef,
    rice, and egg. Spoon 2 tablespoon of the meat mixture onto each
    leaf. Tuck ends in and roll up jelly roll style. Place seam side
    down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion
    slices and seasonings over cabbage rolls. Cover and bake 1 hour;
    uncover and cook for an additional 30 minutes.




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