Combine chuck, salt, pepper, celery salt, catsup, eggs, and crushed
crackers. Mix well with hands just until well combined. Cut out core of
cabbage. Place in large kettle. Pour boiling water over it; let stand until
leaves are flexible--about 5 min. (If necessary, return cabbage to hot
water to soften inner leaves.) Using a 1/4 c. measure, scoop up a scant 1/4
c. meat mixture. With hands form into rolls 3" long and 1" wide, making
about 28 rolls in all. Place meat rolls on drained cabbage leaves, fold top
of leaf over meat, then fold sides and roll up into oblong. continue with
remaining meat rolls and cabbage leaves. In bottom of lightly greased
roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat
rows on top of onions. In 2 qt. saucepan, combine chili sauce and grape
jelly with 1/4 c. water; heat, stirring to melt jelly.
Pour over cabbage rolls. cover pan tightly. Bake 2 hrs. Remove cover; brush
rolls with sauce; bake uncovered 40 min. longer or until sauce is thick and
syrupy and cabbage rolls are glazed. Serve with sauce spooned over rolls.
*NOTE: I halved this recipe and made it 11/3/96; served it with steamed
rice. This recipe is wonderful!! Freddie Johnson mdtf77a
Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@prodigy.net> on
Jan 20, 1998
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