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Baba Wawa used to have some of us gals over to play bridge. Her mother would make these and refrigerate them and we'd just have to heat them up. Once, back in '74, we were
holed up at Babsy's for two days in a snowstorm, her mother had to get home before the blizzard hit and just left us with all the ingredients. We managed to put the cabbage rolls together pretty well, though we forgot the celery salt. They smelled so good that a couple of snow plow engineers stopped in for dinner, and let's just leave it that Baba was a little late for Good Morning America the next day.
STUFFED CABBAGE ROLLS WALTERS
2 lbs lean ground chuck
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon celery salt
1/3 cup catsup
1 egg
1/2 cup crushed cracker crumbs (saltines are okay)
1 large head of cabbage
teakettle full of boiling water
1 large onion finely chopped
1 12 oz bottle Heinz Chili Sauce (not chili)
6 ounces (3/4 cup) Welchs Grape Jelly
In a large bowl, mix together first 7 ingredients until well combined, as if making a meat loaf.
Turn cabbage over and carefully cut out the hard center core - discard core.
Place cabbage into large kettle. Pour the boiling water over the cabbage slowly, cover and let stand about 5 minutes until the leaves are flexible and can be removed easily. (after removing outer leaves, you may have to add more boiling water and let inner leaves steam a bit longer).
Preheat oven to 375
Scoop up a slight 1/4 cup of meat mix and place into center of a cabbage leaf. Wrap leave around meat and tuck under, placing each cabbage roll into a slightly greased (or pam) rectangular baking dish (13 x 9) that has been sprinkled with half of the chopped onion.
Once all the rolls are placed onto the onion, sprinkle top with remaining onions.
In small saucepan combine chili sauce and grape jelly adding 1/4 cup water. stir and heat over medium until jelly is all melted, then pour over cabbage rolls.
Cover pan with foil.
Bake 1 hour 35 minutes, remove foil. Baste with sauce and bake 45 minutes more at 325.
Serve over rice if desired, or just with a side of vegetables.
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