HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 46Page 1.
Cooking with cabbage
CABBAGE ROLLS
1 large head of cabbage cored and cooked
11b. ground chuck
/ cup cooked rice
1 large sliced onion
2 eggs
1 tsp. salt and pepper
Mix the above ingredients and spoon onto cabbage
leaves. Roll. Line a roast pan with leftover cabbage. Place
cabbage rolls in roast pan alternating with sauce.
SAUCE
5 oz. can tomato sauce
1 large can tomatoes
lemon juice, salt, pepper and brown sugar to taste
2 tsp. chili sauce
Bring sauce to a boil and pour over rolls.
Cover and bake at 350 degrees F for three hours. Can be
frozen.
Kate Redmond,
Dungannon Kinettes
CHOOSE FROM BRAND NAMES
Including
PARIS STAR
A GOOD SELECTION OF
FABRICS IN STOCK!!
PATON'S BEEHIVE YARN
CABBAGE SUPREME
Cut a medium head of cabbage into eight wedges and
boil in a. small amount of salted water for 12 minutes or
until tender. Drain very well and place in a 13x9a2 inch
baking dish.
In a saucepan cook until tender:
1/4 cup finely chopped green pepper
1/4 cup finely chopped,onion
1/4 cup margarine
Blend in:
1 cup all-purpose flour
/ tsp. salt
1/2 tsp. pepper
Add:
2 cups milk
Cook and stir until bubbly. Pour over cabbage. Bake
uncovered in 375 degree F oven for 20 minutes.
Combine:
'/z cup mayonnaise
1/2 cup shredded cheddar cheese
3 tbsp. chili sauce
Spoon over cabbage and bake five minutes more.
Marie Park
Dungannon
STUFFED CABBAGE
2 large onions, cut fine
3 slices bacon
11/2 lbs. pork or'hamburger
'e cup rice
1 heaping tsp. salt
1/2 tsp. pepper
2tsp. paprika
2 med. heads cabbage
Sauce:
1 can tomatoes (approx. 2 cups)
1 large Hunts tomato sauce
1 large can sauerkraut
2 heaping tsp. salt
Pan fry bacon until crisp, remove bacon and set aside.
Add onions to bacon fat and saute. Put ground meat into
bowl, add uncooked rice, salt and pepper. Cut bacon fine.
and add to meat mixture.
When onions are sauted, shut off heat and add paprika.
Mix. well. Add to meat mixture. Rinse pan with 1 cup
warm water. Add this water to meat mixture.
Core cabbage and put into hot water to wilt. Separate
leaves, cut the vein of each leaf very thin. Put a soup
spoon off meat on each leaf and roll up. Put a little
sauerkraut on the bottom of a large roast pan. Add a row
of stuffed cabbage and continue this way until all the
sauerkraut and cabbage rolls are used up. Put tomato
sauce on top. Fill pan with water even with cabbage. Add 2
heaping tsp. salt. Cover and simmer 3-3% hours.
Arlene Whiteman
Goderich