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Recipe of the Month

"Marge's Stuffed Cabbages"



  • one medium-sized head of cabbage
  • 1 can tomato soup + 1 can water
  • 1 egg - slightly beaten
  • 1 lb extra lean ground beef of ground turkey
  • 1/4 cup brown rice
  • 1 small onion - grated
  • 1/3 of a green pepper - grated
  • Salt + Pepper

Place cabbage head into a glass bowl and cover with plastic wrap and heat in microwave oven (high power) for 7 minutes or until leaves become softened. Set aside and let cool. (Cabbage can also be steamed on stove top, if yoiu don't have a microwave oven.)

Next, Mix ground meat or turkey with egg, onion, green pepper, rice, salt and pepper and 2 T of the soup. After mixed, Return to cabbage leaf preparation. Carefully separate each leaf away from the head. Pare down any heavy stalk areas using a paring knife so that the entire leaf is thin and pliable. Take a small fist-full of meat and roll it into a cabbage leaf, folding in sides of leaf half way up so that meat will not spill out. Carefully place each rolled stuffed cabbage into the bottom of a large, heavy saucepan. Continue to fill leaves until meat mixture is gone. Pour soup on top along with one can of water. Add salt and pepper to taste. Slow cook for 2 hours. Serves with sliced carrots and crusty whole-grain bread. Serves 4.

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