Frank's Recipes! Stuffed Cabbage Rolls for 100

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Stuffed Cabbage Rolls for 100

Servings: 100 Portions (2 Pans)
Portions: 2 Rolls Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

30 lb cabbage, fresh A.P.
variable (to cover) water, boiling
2 1/4 tablespoon (1 1/2 oz) salt
3 cups (1 lb) bacon, chopped
2 1/2 quart (3 lb 8 oz) onions, dry, chopped
4 teaspoon (4 cloves) garlic, dry, minced
24 lb beef, ground
1/2 cup (5 oz) salt
3 tablespoon pepper, black
2 cups (1 lb 2 oz) catsup, tomato
1 1/2 cups Worcestershire sauce
3 1/2 quart (4 lb 8 oz) Steamed Rice, cooked
1 3/4 quart (3 lb 12 oz or 2-No. 2 1/2 can) tomato paste, canned
3 1/2 cups (1 lb 8 oz) sugar, granulated
2 cups juice, lemon
2 quart stock, hot
2 quart water, hot

Trim, wash, and core cabbage. Add to boiling salted water; cover and cook for 10 minutes
or until leaves are pliable. Drain and separate 200 leaves; set aside. Shred remaining
cabbage coarsely; set aside.

Saute bacon 5 minutes; add onions and garlic. Saute until onions are light yellow.
Combine onion mixture, beef, salt, pepper, catsup, Worcestershire sauce, and rice. Mix
lightly but thoroughly. Place 1/4 cup (No.16 scoop) meat mixture on each cabbage leaf.
Fold sides of leaf over meat and roll tightly. Place seam side down in roasting pans.
Spread extra shredded cabbage evenly over rolls in each pan. Blend together tomato
paste, sugar, lemon juice, 2 quart stock, 2 quart water. Pour 3 quart over rolls in each pan.
Bake uncovered 1 hour. Cover and bake 1 1/2 hours longer or until cabbage is tender.
Skim off fat.

NOTE:
1 lb 8 oz rice cooked in 1 3/4 quart of water with 2 3/4 teaspoon salt will yield 4 lb 8 oz
cooked rice. Follow recipe for Steamed Rice.

2-36 oz can canned tomato juice concentrate may be substituted for tomato paste.

3 lb lemons A.P. (12 lemons) will yield 2 cups juice.

1/4 cup (2 oz) Soup and Gravy base, beef may be used for stock.