Stuffed Potatoes

Ingredients

• 1 large head cabbage
• 1 large can tomatoes
• 1 lb. ground round steak or lean beef
• 1% ce. cooked rice
• 1 grated raw potato
• 1 small grated onion
• 1 tsp. salt
• 4 tsp. pepper
• 2 tbsp. vinegar
• 3 or 4 ginger snaps

Method

1. 1

   Boil cabbage for 5 minutes and separate the leaves.

2. 2

   Mix together beef, rice, grated onion, salt, and pepper.

3. 3

   Select the largest cabbage leaves and roll a portion of the beef mixture in each leaf.

4. 4

   Line a large pot with the rest of the cabbage leaves.

5. 5

   Add cabbage rolls, tomatoes, onions, and vinegar.

6. 6

   Cover the pot and cook gently for several hours.

7. 7

   If necessary, add water to keep cabbage rolls covered with liquid at all times.

8. 8

   When almost done, add crushed ginger snaps to liquid.

9. 9

   Also add salt and pepper to taste.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 49. The excerpt below is the record exactly as published.

STUFFED POTATOES Select medium-sized, smooth-skinned, oval potatoes. Bake in a hot oven until tender, about 50 minutes, being careful not to over brown skins. Cut the potatoes in two lengthwise, remove the potato pulps, being careful to leave shells unbroken. Mash the hot potato, add either milk or cream as for mashed potatoes. To each cup of potatoes add % tsp. salt, 1m tsp. pepper, % tsp. onion juice and 1 tsp. butter. Fill the shells with the mixture. Bake about 10 minutes in hot oven. Grated cheese may be sprinkled over the top. Mrs. V. J. Spivey. SQUASH AU GRATIN 2 cups mashed squash 2 eggs 2 tablespoons melted butter 1/3 cup Kraft American Salt and pepper to taste cheese, grated Buttered crumbs To squash add melted butter and season to taste. Add beaten eggs and mix. If squash is dry, add a little cream. Put in dish and sprinkle with cheese and cover with fine buttered bread crumbs. Bake in mod- erately hot oven. ‘ Mrs. Harrell Everett. SMOTHERED HAM WITH SWEET POTATOES 1 slice of smoked ham, cut 1 cup hot water into sizes for serving 1 tablespoon butter or ham 3 cups raw, sliced sweet po- drippings tatoes 2 tablespoons sugar Brown the ham lightly on both sides and arrange it to cover the bottom of baking dish. Spread the sliced sweet potatoes over the ham. Sprinkle with sugar. Add the hot water and extra fat. Cover the dish and bake slowly until the ham is tender. Baste the potatoes occasionally with the gravy. Brown the top well. Mrs. V. J. Spivey. : RICE AND TOMATOES 1 cup rice 2 tbsp. butter % can tomatoes Salt and pepper Wash rice and cook in boiling water, salted, until tender. Drain, and add butter, salt, pepper. Arrange layers of rice in buttered casserole YORK FLORIST Known for Quality, Value and Service Dial 2714 204 Simmons Ave. Williamston, N. C. MUSE JEWELRY CO. Margaret M. Muse E. S. Peel, Jr. THE HARRISON SHOPPE “The Friendly Shoppe” DRESSES—-ACCESSORIES — HATS — LINGERIE Compliments of HOWELL’S BOOKKEEPING AND TAX SERVICE Dial 2306 Williamston, N. C. MARVIL PACKAGE COMPANY Fruit and Vegetable Packages Telephone 2005 Williamston, N. C. THE WILLIAMSTON COOK BOOK 115 with layers of tomatoes until all is used. Dot with butter. Bake about 15 minutes in medium oven. Mrs. V. J. Spivey. MEAT BALLS IN ROLLED CABBAGE 1 large head cabbage 1 large can tomatoes 1 lb. ground round steak or 2 sliced onions lean beef . 1 tsp. salt 1% ce. cooked rice or 4 tsp. pepper 1 grated raw potato 2 tbsp. vinegar 1 small grated onion 3 or 4 ginger snaps

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