CABBAGE ROLLS - ROMANIAN STYLE Rada Ellison
(SARMALE)

3 Ibs. ground meat 1 red pepper, cut in small pieces (opt.)
(2 Ibs. beef, 1 Ib. pork) ¥2 tsp. paprika

1% C. rice 2 C. tomatoes

1% tsp. salt 2 medium heads smooth cabbage

1 tsp. pepper dash of curry powder - (optional)

1 medium onion also dash of garlic salt

Instead of red pepper you can use green fresh or red canned.

Cut onion in small pieces - mix all above ingredients except cabbage.

Scald cabbage - using 2 to 3 tablespoons vinegar in water - bring water to boil and
then put cabbage head in pot - simmer slowly until cabbage gets pliable - then cut
off each leaf as it gets pliable - do not boil cabbage as top leaves would turn to
mush. When you get about 1 dozen leaves pliabie fill with meat mixture - by rolling
leaf with meat in cone shape and tap in wide end of roll. Do this until all meat is
used up and all cabbage leaves are used up. Use % the small and remaining
leaves to line the bottom of cooking pan and ‘2 as a topping for the cabbage rolls.
Then, after placing rolls in pan, pour water up to about 2’’ from top of pan - then
pour %2 can tomatoes on top of that - cover and let simmer for 2 - 3 hours, or until

done.

SWEDISH CABBAGE ROLLS Verna Henrikson
12 large cabbage leaves garlic, nutmeg, horseradish

1 beaten egg

% C. milk SAUCE:

% C. chopped onion 1-8 0z. can tomato sauce

1 C. cooked rice 1 T. brown sugar

1 tsp. salt 1 T. Worcestershire sauce

% tsp. pepper 1 tsp. lemon juice

1 Ib. ground beef 1 can tomato soup

Preheat oven 275°-300°.

Cook cabbage leaves in boiling water for 3 minutes. Combine egg, milk, onions,
salt, pepper, beef and rice. Place about ‘4 cup of meat mixture in center of each
leaf. Fold in sides and roll ends over meat. Place in covered casseroles or slow
cooking pot or slow oven pour sauce over the rolls in the casserole and bake
275-300° for 3 hours.

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