Title: Sweet and Sour Stuffed Cabbage
Categories: Vegetable Meat
Yield: 4 Servings
| PHILLY.INQUIRER |
| 1 | | LARGE HEAD CABBAGE |
| | | SALT AND PEPPER TO TASTE |
| 1 | lb | GROUND BEEF |
| 1/3 | c | MILK |
| 1/3 | c | CRACKED WHEAT |
| 1/2 | c | BROWN SUGAR PACKED |
| 1/2 | ts | DRY MUSTARD |
| 3/4 | c | TOMATO SAUCE |
| 1 | | MEDIUM EGG |
| 1/4 | c | FRESH LEMON JUICE |
CAREFULLY CUT AROUND CABBAGE CORE,AND PLACE HEAD IN BOILING WATER FOR
ABOUT 10 MINUTES.REMOVE AND LET DRAIN.THIS WILL MAKE THE CABBAGE LEAVES
LIMP AND EASIER TO WORK WITH.WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE
EIGHT LEAVES.
MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED
WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK.DIVIDE MIXTURE INTO EIGHT EQUAL
PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL
UP.ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED
SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE.
MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE.POUR MIXTURE
OVER STUFFED CABBAGE ROLLS.COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH
FOR 7 TO 10 MINUTES. CHECK FOR DONENESS.BE CAREFUL NOT TO OVERCOOK AS
CABBAGE LEAVES CAN BECOME TOUGH.MAKES FOUR SERVINGS......................