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.
This same stuffing can be used for rolled grape leaves or stuffed yellow-necked squash.
Broil cabbage until soft.
Roll sausage into cabbage leaves. Place in baking pan.
Put sliced onions on top.
Mix tomato juice and sauce.
Pour over rolled cabbage leaves.
Lay bacon on top. Bake at 350\u00b0 for 2 hours.
Any extra cabbage leaves are placed on bottom and top of pan.
In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
Stuff the zucchini and potatoes with the meat mixture.
Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
Place beef bone on top of cabbage.
Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
Top with tomatoes and water.
Cook, covered, over medium heat for about 25 minutes.
Mix all ingredients, except cabbage leaves, bacon and tomato paste.
Roll mixture in cabbage leaves.
Place rolled cabbage in skillet lined with sliced bacon on bottom.
Spread the tomato paste on top.
Cover with tight lid; cook over low heat for about 2 hours.
Bring rice to boil in 1 cup of water with 1/4 teaspoon salt. Cover and set aside.
Core cabbage and boil until leaves are soft. Trim heavy part of leaves and allow to cool.
Fry onion in oil; add meat, rice, salt and pepper.
Set aside to cool.
Add eggs to mixture and mix thoroughly.
Fill cabbage leaves with mixture; roll up and place in roaster pan, one next to the other.
Mix tomato soup with 3 cans of water.
Pour over rolled cabbage.
Cover with leftover leaves.
Bake in 350\u00b0 oven for 1 1/2 hours.
Delicious!
Mix first five ingredients together.
Set aside.
Remove core from cabbage.
Place in a large pot (with lid) of water and steam until leaves remove easily.
Roll ground meat mixture in cabbage leaves.
Take frying pan, add butter and flour.
Brown flour in butter.
Add red pepper.
Mix well.
Add this to pot with rolled cabbage.
Let simmer for about 2 hours or until done.
Put hamburger into large mixing bowl.
Add tomatoes, celery, bell pepper, salt, cracker crumbs and bread crumbs.
Mix.
Make the hamburger into 10 oblong rolls.
Wrap a cabbage leaf around each hamburger roll.
Put a toothpick in each to hold the cabbage leaf in place.
Place into oblong bread pan and bake at 350\u00b0 to 400\u00b0 for approximately 30 minutes or until done.
Core cabbage and drop in boiling water, cored end down, for 5 to 6 minutes or until leaves separate and are soft enough to roll.
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Cooking Cabbage:
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p setting).
Prepare the cabbage by trimming and removing four
6 large leaves from the cabbage. Wash and strip out the
Remove core from cabbage.
Separate the leaves and
combine everything.
Place cabbage in a large pot
lace one part of the rolled dough on a greased baking
Shred cabbage coarser than for kraut.
Put in a saucepan; add salt and pepper to taste.
Cook cabbage until tender.
Add rolled crackers and oleo to drained cabbage.
Add 1 tablespoon sugar. Pour mixture into baking dish; add milk to cabbage mixture.
Dot with cheese on top.
Bake in a 400\u00b0 oven for about 20 to 30 minutes, until golden brown.
igh.
Cut core from cabbage; rinse.
In medium glass
In skillet, cook beef, onions, celery and green pepper until meat is brown; drain off fat.
Sprinkle meat mixture with rolled oats, parsley, 3/4 teaspoon salt, garlic powder and pepper.
Core cabbage; cut into 6 wedges.
Place on top of meat.
In bowl, combine tomato sauce, vinegar, brown sugar, 1/2 teaspoon salt and dash of pepper; mix well.
Pour over cabbage and meat.
Cover and simmer 15 to 20 minutes until tender.
Serve at once.
Makes 6 servings.
(Cabbage tends to water and thin sauce, so best to serve soon.)
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.