ooking Cabbage:
the cabbage leaves. Blanch the leaves in boiling water for 1 min
Parboil cabbage leaves 5 minutes. Combine beef, bread cubes, salt, pepper, garlic salt, onion and eggs.
Form meat mixture into 10 to 12 oblong patties.
Place a meat patty on each of the cabbage leaves. Roll in cabbage leaf and fasten leaves to meat with toothpicks.
Place stuffed leaves in cold electric skillet. Pour undiluted tomato soup over them.
Cover and cook on low heat (260\u00b0) for 45 minutes. Serves 5 to 6.
Boil water in 3 quart pan, add cabbage leaves and salt, boil for 5 minutes.
Drain cabbage.
Preheat oven to 375F.
Mix beef, rice, onions, salt, pepper, garlic, oregano, basil and eggs, blend well.
Spoon beef mixture onto cabbage leaves, roll up cabbage leaves.
Place cabbage leaves in baking dish.
Blend tomato sauce, water, brown sugar, and cornstarch until it makes a smooth mixture. pour over cabbage rolls.
Cover with foil.
Bake 40-45 minutes, spoon sauce over cabbage rolls 2-3 times while baking.
Combine meats and saut with onion in butter until lightly browned. Add rice, dill, thyme, salt and pepper and mix well. Place cabbage leaves in boiling water for 1 minute. Drain and pat dry. Spoon meat mixture on center of leaves; fold over envelope fashion and secure with toothpicks. Place in greased shallow baking dish; pour tomato sauce over, cover and bake in a slow oven (325\u00b0) for 45 minutes. Serves 6.
Mix all ingredients together, excluding cabbage leaves and tomato sauce.
Rinse cabbage leaves and drop into boiling water for one minute or until limp.
Drain and pat leaves dry.
Put about 1/2 cup of meat mixture onto each leaf.
Fold it envelope style with seam side down onto a 13 x 9 x 2-inch greased pan. Pour tomato sauce over cabbage rolls.
Cover with foil and bake at 350\u00b0 for 45 minutes.
Boil cabbage leaves in salted water for about 3 minutes; drain.
add dry couscous and stir for 1 minute.
Stir in
Remove the dark leaves and put aside from the cabbage.
Also, cut the core slightly before simmering the cabbage in a pot of water.
It makes it easier to remove the leaves.
Set them aside to cool.
Put a few strips of bacon on bottom of roaster or pan. Lay the stuffed cabbage leaves on top.
Then pour in the cabbage rolls, the soup mixture and 1 teaspoon vinegar.
After they are all in, add the sauerkraut and a few more bacon strips and broth.
Pour boiling water over cabbage leaves.
Let stand for 5 minutes or until leaves are limp.
Mix ham, rice, mayonnaise, egg, pickle, celery and onion.
Place 1/2 cup mixture on each cabbage leaf.
Fold leaves over filling, envelope fashion.
Roll and secure with toothpick or string.
Place in casserole.
Dot with butter and cover with chicken broth.
Cover tightly and bake at 350\u00b0 for 40 minutes.
Combine meat with onion; saute in butter until lightly browned. Add rice, salt and thyme and mix well.
Cook cabbage leaves in boiling water for 1 minute; drain and pat dry.
Spoon meat mixture on center of leaves; fold over and secure with toothpicks.
Place on greased, shallow baking dish and cover with tomato sauce.
Bake at 325\u00b0 for 45 minutes.
Separate the cabbage leaves, being careful not to tear
Wash and blanch cabbage leaves.
Drain and dry.
Saute onion, parsley, green pepper, thyme and garlic.
Toss brown rice, wild rice and sauteed vegetables together.
Divide into 8 equal portions and fill each cabbage leaf.
Wrap leaf around and fasten with a toothpick.
Place, seam side down, in a nonstick casserole.
Top with tomato sauce.
Bake, covered, at 350\u00b0 for 45 minutes.
Yields 4 servings.
b>for 20 minutes. Or use your rice cooker.
Prepare the cabbage leaves
For the stuffed cabbage, cook the lentils according to
o 12 whole outer leaves from the cabbage by cutting them off
Reduce heat and simmer covered for 30 minutes. Drain.
Meanwhile
rom cabbage, place cabbage head in steamer and steam until all leaves are
ver high heat. Immerse cabbage leaves in water for 1 minute, or until
pine off of the cabbage leaves. Parboil until leaves are limp but not