Put a large pot of water on to boil.
In a bowl, combine the ground beef, bread crumbs, egg, salt and pepper. Form into 1-inch balls (1 tablespoon each).
Place 1/2 of cabbage in a soup pot. Add the meatballs. Spread the cranberry sauce over and sprinkle with the gingersnap crumbs and lemon juice. Add remaining cabbage. Pour the spaghetti sauce over all. Do NOT stir.
Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Stir gently. You do not want to break up the meatballs. Simmer 40 more minutes, stirring halfway.
Boil ham shanks for 3 hours in large pot.
Remove ham shanks and set aside to cool.
Cut potatoes into quarters, with or without skin, and add to broth.
Quarter the head of cabbage and wash. Add to pot and bring to boil.
Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
Boil another 1/2 hour and let cool for 1/2 hour.
Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
ntil ready to stuff the cabbage leaves.
To prepare the
east twice the size of the head of cabbage] 3/4 full with
t is flat like rest of cabbage leaf.
In a large
e cabbage rolls.
Number of rolls depends on size of your cabbage
aucepan of lightly salted water to a boil.
Separate cabbage leaves
find the largest head of cabbage possible. The larger the head
Core head of cabbage by cutting around the
Core and slice cabbage 1/2\" thick, and add
uter leaves of cabbage.
Cut thick rib out of the center of the
onstantly.
Casserole-.
Shred cabbage (with a large kitchen knife
Remove outer leaves of cabbage.
Cut in fourths and remove stalk.
Break leaves apart and cover bottom of roaster.
Sprinkle with salt; pour a little boiling water over.
Put on cover; set over fire to steam until a little wilted.
Mix and beat meat loaf mixture well.
Form 2 oblong loaves; place on top of cabbage. Place in oven; roast for about 2 hours.
Turn the loaves and stir cabbage occasionally.
Buy a medium head of cabbage,that is not firm.Remove
Core the head cabbage and parboil in a pot of boiling water until
*Place head of cabbage in boiling water; cover.
Remove from heat and let stand until the leaves are limp (about 10 minutes). Remove from water.
Cut around stem end of cabbage to remove leaves; drain.
Pour 1/2 cup tomato sauce in bottom of ungreased 10 x 13-inch casserole dish.
Shred cabbage in baking dish.
Chop onion on top of cabbage. Pour melted butter over cabbage and onion.
Mix mayonnaise, mushroom soup and egg.
Pour on top of cabbage and onions.
Shred 1 cup cheese on top of this.
Crush crackers and sprinkle on top. Cook at 350\u00b0 for 25 minutes.
b>of cabbage.
rinse and let head of cabbage dry.
hollow out center of
aute onions in small amount of cooking oil; add to rice