stuff about dinner.... and about cabbage rolls from Wayne;

> 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.

This looks great. I have become lazy in my old age and no longer roll up my
cabbage rolls. I layer all the ingredients like a lazagna. meat, cabbage,
sauce, repeat. Turns out quite good this way.

Suzan