Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Wayne > got ****ed off and typed
> :
>
>> Dog3 <dognospam@adjfkdla;not> wrote in
>> 4:
>>
>>> What's everyone doing for Sunday Dinner? I think I might actually
>>> cook something easy. I'm thinking of doing a baked chicken, mashed
>>> and some asparagus or broccoli. No sauces, just butter, S&P.
>>>
>>> Michael
>>>
>>
>> Stuffed cabbage, mashed potatoes, cucumber & onion salad, and cold
>> cabinet pudding. A little heavy for summer, but the A/C's cool.
>>
>
> I love stuffed cabbage. How do you do yours?
>
> Michael
>

I've never really had a recipe. The mother of a Slovak friend taught me
to make these, but I suspect they are a fairly *******ized version.
Still, it's a version we really like.

Mary Demko's Stuffed Cabbage

12 cabbage leaves
chopped remaining cabbage

Filling
1 pound ground beef
1/3 cup raw long grain rice
1/3 cup minced onion
1 small clove garlic, finely minced
1 egg
1 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoon thyme
¼ teaspoon summer savory

Sauce
2 cans tomato soup
1 soup can beef broth
1 can small-diced tomatoes, undrained
1 tablespoon sweet Hungarian paprika
2 tablespoons light brown sugar
juice of 1 lemon
zest of ½ lemon
1 pint sour cream

Drop cabbage leaves into boiling salted water; cover and cook for 3
minutes. Drain well. (I do not like the freezer method for softening the
cabbage leaves.) In a large bowl, combine all filling intgredients. Mix
well and divide into 12 portions. Place a portion into the center of
each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place
half of chopped cabbage in a covered roaster. Arrange cabbage rolls over
the chopped cabbage, then cover with remaining half of chopped cabbage.
For sauce, combine all sauce ingredients except sour cream and pour over
cabbage rolls. Bake covered in a preheated 300°F. oven 1-1/2 - 2 hours.
Remove rolls and discard toothpicks. Place pan with juices and chopped
cabbage over medium heat; stir in sour cream and cook gently 15-20
minutes. Return cabbage to pan and allow to reheat 10-15 minutes.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.