rom each of the cabbage leaves. Blanch the leaves in boiling water for
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.
Boil cabbage leaves in salted water for about
Butter a good sized casserole dish that can be covered.
Line the dish completely with cabbage leaves.
Fry hamburger, onion, salt and pepper until meat loses its red coloring.
Mix rice into the meat.
Pile mixture into cabbage leaves.
Fix more cabbage leaves over top of meat.
Pour tomato juice or sauce over all. Cover and bake at 350\u00b0 for at least an hour, until leaves are very tender.
Parboil cabbage leaves.
Brown ground beef and
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.
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.
Separate the cabbage leaves, being careful not to tear
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.
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.
n large pot with 3 inches boiling water add cabbage leaves that have
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.
Cook cabbage leaves in boiling water for 5 minutes and then drain.
Combine ground beef, bread crumbs, onion, eggs and seasonings.
Shape into rolls and wrap with cabbage leaves.
Pour soup into skillet and add cabbage rolls.
Cover and bring to a boil.
Simmer 35 minutes, spooning sauce over rolls occasionally.
Cook cabbage leaves in saucepan in salted water for 5 minutes. Drain.
Combine ground beef, egg, 1/4 cup onions, rice, salt and pepper in bowl. Melt shortening in skillet.
Brown meat mixture in shortening.
Place 1 tablespoon meat mixture on each cabbage leaf. Fold edge in.
Roll up.
Fasten each leaf with toothpick.
Pour tomato over cabbage and bake at 350\u00b0 for 30 minutes.
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.
Put cabbage leaves into boiling water until soft; drain.
Mix all ingredients.
Melt 1/2 stick butter in casserole dish.
Divide mixture into equal parts with cabbage leaves.
Roll up; put into baking dish.
Cut up 1/2 stick butter; put on top of rolls.
Bake for 1 1/2 hours at 300\u00b0.
Cut fillet into 4 equal pieces and place in shallow baking dish.
Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator 30 minutes.
Blanch cabbage leaves in boiling water 30 seconds.
Drain and rinse under cold water until cool; drain again.
ooking Cabbage:
>Make certain that the cabbage heads are completely thawed
b>with heavy foil.
Cut core out of cabbage heads.
Put cabbage