Stuffed Cabbage
1 1/2 lbs. ground beef
1/2 cup cooked rice, cooled
1-3 Tbsp. Crisco
1/2 large onion
Salt and pepper to taste
Medium head of cabbage
Small bottle of catsup
Sauté onions in Crisco.
Add rice, onions, salt and pepper to ground beef. Mix thoroughly.
Boil cabbage until soft. Cut each leaf from core.
Place 1 to 2 Tbsp. of meat mixture in each leaf and wrap.
Line the bottom of a baking pan with cabbage leaves. Place cabbage rolls on top. Add water to almost cover cabbage rolls. Add catsup.
Cover and bake in a 400º oven until contents starts to bubble.
Reduce heat to 300º and bake approximately 2 hours.
Serves 8.
Cheese Sticks
1 cup unsifted flour
1 cup Parmesan Cheese
1/4 cup butter
8 oz. sour cream
Salt and paprika to taste
Mix well. Chill in refrigerator. Roll out on floured surface. Cut into 4” strips.
Brush with egg white. Bake at 350º for 15 minutes.
