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Frozen FavoritesHousehold HelpersDairy Delights
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From the kitchen of: Jan Ryland
Cover at least 12 large cabbage leaves with boiling water and let stand for 5 minutes or until limp; let drain until ready to use. Combine the rest of the ingredients. Place equal portions of mixture in the center of each cabbage leaf. Fold the sides of each leaf over the meat; roll up and fasten the ends with toohpicks or string. Brown these in a large cast iron skillet with 2 tablespoons of oil.
Cover this with 2 small cans tomato sauce, 1 can stewed tomatoes and some chopped cabbage Simmer 1 hour, covered, basting occasionally.
• 12 large Cabbage Leaves
• 1 1/4 lbs. Ground Chuck
• 2 1/2 teaspoons Seasoned Salt
• 1 small Onion (chopped)
• 2 teaspoons Tomato Sauce
• 1 can Stewed Tomatoes
• 1 cup cooked Rice
• 1 Egg
• 1/2 teaspoon Poultry Seasoning
• 2 teaspoons Worcestershire Sauce
• 2 tablespoons Oil
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