Paul M. Cook wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >,
>>Sqwertz > wrote:
>>
>>
>>>ObFood: Stuffed cabbage and pickled asparagus for dinner last night.
>>>Talk about some potent farts this morning!
>>>
>>>-sw
>>
>>How do you make your stuffed cabbage? Rice in there? Meat mixture?
>>Baked or stovetop? Broth or tomato juice? Kraut on top?
>
>
> Cooked rice, beef, pork (2-1), salt, pepper, large sweet onion chopped and
> sweated a bit, oregano plus the chopped up remnants of the cabbage. The
> sauce I make with 2 cans crushed tomatoes with juice, 1/2 cup brown sugar
> and 1/2 cup white vinegar. Cut the sauce down by 1/2 if making a small
> batch.
>
> Paul
>
>


Me mum used to make a boiled meat loaf that not only contained a large
amount of chopped cabbage & rice, but was wrapped up in the large outer
leaves of the cabbage and then tightly wrapped in cheese cloth and
simmered in stock for several hours.

When i found exactly the same recipe in Escoffier's cook book as sou
fassum provencale i was shocked, but me mum explained she had never
heard of Escoffier and got the boiled meat loaf recipe from her German
in laws.
--
JL