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Cabbage and beef rolls
(Number 1)
½ pound ground chuck
beef
1 tablespoon (15ml) minced
onion
6 large cabbage
leaves
1 egg
2 slices white
bread
Tomato sauce to
taste
Salt and pepper to
taste.
Method:
For around five minutes, boil cabbage
leaves until they go soft and set them
aside. Combine
the ground chuck beef, egg, bread, onion
salt and pepper.
Carefully lay the cabbage leaf out and
put a little of the beef mix on it; roll
up and secure with a
toothpick. Put all
the rolls in a boiler; pour tomato sauce
and around a can of water over
them. Simmer
slowly for three quarters of an
hour.
Beef and cabbage rolls
(Number 2)
1 onion, chopped and
sautéed
1 pound hamburger steak,
sautéed
½ head cabbage,
sautéed
Dijon
mustard to
taste
Salt and pepper to
taste.
Method:
Roll two Pepperidge Farm shells to 4 x 18
inch shape.
Mix all ingredients well, then put it
over the roll and bake at 400oF (200oC)
Gas mark 6 for 20 minutes. Then lower
heat to 350oF (180oC) Gas mark 4 for
another 20 minutes. Nice
with mushroom sauce or your favourite
gravy.
Cabbage beef
surprise
½ pound ground chuck
beef
1 tablespoon chopped
onion
3 cups sliced
cabbage
5 ounces tomato
juice
Salt and pepper to
taste.
Method:
Boil cabbage until it is tender; save the
liquid when you drain it. Cook
the beef in an oiled frying pan and then
drain that too. Put all
ingredients together and cook on a low heat
for up to 35 minutes. If
you want your dish to be moister, add some
of the reserved cabbage
liquid.
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