Put separated cabbage leaves in boiling water and
Boil head of cabbage in large pot until leaves feel limp. Remove and drain; cut off leaves individually.
Mix together beef, sausage, onion and rice.
Put small amount in middle of cabbage leaf and roll.
Secure with toothpick.
Place cabbage balls in deep pot and cover with tomato juice.
Put lid on pot and bake at 350\u00b0 for 1 hour or until tender.
Don't forget to remove toothpick before eating!!
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Mix ground beef, cabbage, egg, garlic, onion, milk, bread crumbs and 1 tablespoon soy sauce. Shape in 1 1/2-inch balls. Place balls on baking sheet and bake at 450\u00b0 for 15 minutes. Place 2 tablespoons meatball drippings (discard the rest) into a pan. Add carrots and cook until soft.
Add remaining 1 tablespoon soy sauce, ginger, sherry (optional), broth, sugar and cornstarch mixture; bring to a boil.
Add meatballs and cook, stirring, until meatballs are hot throughout.
Serve over rice, if desired.
Core head of cabbage.
Set cabbage hole down in large pot
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
oiling point.
Add 8 cabbage leaves; simmer about 2 or
he core out of the cabbage - it cooks down with everything
Quarter the cabbage, remove the core, and cut
Wilt whole cabbage leaves in hot boiling water.
Cover balls of beef with cabbage leaf and secure with toothpicks.
In a slow cooker layer kraut, tomatoes and cabbage rolls until all are used. Cook on medium to high all day.
If you cook on the stove, you will have to add water periodically, but cook at least 6 hours. Will make about 10 rolls.
You can double recipe.
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
arge leaves from the cabbage. Reserve the remaining cabbage for another use
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
e frozen.
For Cabbage Filling Fry the cabbage in the butter
Boil the cabbage in salted water for about
br>Core the heads of cabbage and place into a large
set aside.
Cook the cabbage in a large pot of
Place cabbage in a large pot, If
aucepan, add the onions and cabbage, cover and simmer over medium
nead well. Form into 24 balls. Heat 1 tbsp oil in