Stuffed Cabbage Leaves

Ingredients

• 1 c. bread crumbs
• 1 cup ground steak
• 1 Tbsp. onion
• 1 Tbsp. butter
• ½ c. milk
• salt
• pepper

Method

1. 1

   Wilt cabbage leaves in boiling water.

2. 2

   Fry onion in butter until golden, then mix all stuffing ingredients.

3. 3

   Use 2 tablespoons of mixture for each leaf, fold, tie, and boil in salt water for 30 minutes or until tender.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 35. The excerpt below is the record exactly as published.

% c. milk 3 Tbsp. fat 1 tsp. salt Mix and put in one sheet in baking dish. Pour hot onions on dough and on this pour V2 c. sour cream in which 2 eggs have been beaten. Bake 20 minutes. — Tressie Y. Heileson. 76 THE RELIEF SOCIETY COOK BOOK STUFFED POTATOES Peel six good sized potatoes or as many as desired, cut out a round space and fill with hamburger or other chopped meat, moisten with milk, and seasoned with salt, pepper a little diced celery and onion and a piece of butter. Place in baking pan with c. or so of boiling water and bake in hot oven. Baste occasionally. Remove from the pan when done and make a gravy of liquid and pour over potatoes. Be sure and use good baking potatoes so they will hold their shape. — Mrs. Glen Herdti. POTATO PUFFS Steam potatoes with skins on. Peel and mash, for every 6 persons, allow one Tbsp. butter, one half pint cream, one tsp. salt and a dash of cayenne added while hot. Beat until smooth and light and carefully fold in 4 egg whites well beaten. Place in baking dish, sprinkle with grated cheese, brown in oven and serve piping hot. — Mrs. Glen Herdti. VEGETABLE PUDDING 1 c. grated carrots | 2 tsp. salt 1 c. grated potatoes 1 tsp. soda 1 c. grated apples 1 c. sugar 1 c. chopped suet 2 c. flour l/2 each of ground nutmeg, cinnamon, cloves. Mix all ingredients well and put in greased molds. If desired one may use B. P. tins in place of a mold. When done slice and serve with your favorite sauce. Steam 4 hours. — Mrs. F. L. Erdman CORN FRITTERS 1 c, corn 1 Tbsp. melted fat V2 c. milk 1 tsp. B. P. 1 egg l/2 tsp. salt Mix all together and add enough flour to make rather stiff batter. Drop by tsp. in deep fat and fry until brown. Serve hot. STUFFED GREEN PEPPERS 6 green peppers. Remove seeds and cook in boiling water foi- ls minutes. Cut 6 slices of bacon into bits and fry slowly with two medium sized onions (finely chopped). When brown add two c. canned tomatoes, Y2 c. bread crumbs, 1 tsp. salt Vi tsp. celery salt. Cook until thickened. If not quite thick enough add more crumbs. Fill peppers with mixture and place in buttered baking dish, standing upright. Sprinkle tops with more crumbs and a small piece of butter on each. Bake 25 minutes or until brown, (in med- ium oven). Serve with plain boiled rice. VEGETABLES 77 STUFFED CABBAGE LEAVES Wilt leaves by pouring boiling water over them. Prepare stuffing by using 1 c. bread crumbs, 1 cup ground steak, 1 Tbsp. onion (fine), salt, pepper, 1 Tbsp. butter

Cook this with the app: pantry check, scaling, and the assistant.