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Cabbage Rolls C P


1 large cabbage head
2 lb beef, ground
1 tsp salt
1/4 tsp pepper
1 can tomatoes, whole in puree, 1 lb. 12
1 cup rice, cooked
1/3 cup brown sugar
2 beef bouillon cubes
1/4 tsp pepper
2 tbsp mixed pickling spice

To soften cabbage, remove core and steam 20 to 30 minutes; cool;
separate leaves from head. Season meat with salt and pepper and 1/2
cup tomato liquid; add rice and mix well. Place tomatoes and
remaining tomato liquid into removable liner; add sugar, then
bouillon cubes, pepper and the pickling spices tied in a square of
cheesecloth. Place 2 to 3 tablespoons meat mixture into center of
each cabbage leaf; fold leaf, envelope style, over meat mixture.
Place cabbage rolls in tomato sauce in liner. Place liner in base.
Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high
5 to 6 hours. Remove pickling spices.


Servings: 6



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