Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Stuffed Cabbage Rolls Followup-To: rec.food.cooking Date: 13 Jul 1999 17:23:35 -0600 Organization: attcanada.net Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <079d01beccaa$b6d0dac0$9ed6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34363 Stuffed Cabbage Rolls 1 medium head cabbage, blanched 1 lb. ground chuck 1/2 small onion, chopped 1/2 small green pepper, chopped 1/4 cup rice 5 crackers, rolled 1/2 tsp. salt Pepper to taste 1 egg 1 can tomato sauce 1/2 cup water 1/2 Tbsp. sugar Clean, core, and boil cabbage until tender but not done. Mix together the water and the tomato sauce. Combine meat, onion, green pepper, rice, crackers, salt, pepper, and egg and 1/4 of the tomato sauce. Spoon mixture into leaves, roll and place in deep baking pan. Pour remaining juice over roils sprinkle with sugar and bake for 1 hour at 350 degrees. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.