-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: Mary Lou's Cabbage Rolls
       Recipe By: 
        Category: Family; Ground Meat; Casseroles
 Main Ingredient: 
   Cuisine Style: 
           Yield: 3 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
                        MEAT FILLING
       1/2 can          Tomato soup (undiluted)
       1/4 cup          Milk
         1 lb           Ground beef (a mixture of
                        Ground pork and poultry
           can          Be used also)
       1/2 tsp          Oregano
       1/2 tsp          Basil
       1/2 tsp          Italian Seasoning
           dash         Dillweed
                        Pepper
         1 medium       Egg
                        No salt (it's in the soup)
         1 cup          Cooked Basmati Rice
                        Sauce
         2 can          (28oz) Crushed tomatoes
       1/2 tsp          Oregano
       1/2 tsp          Basil
           dash         Parsley
         1 tbsp         Brown sugar
                        Pepper
           dash         Dillweed
         1 medium       Head Cabbage

[Preparation]
Put all sauce ingrediants in non-stick pot, simmer. Put rice on to
cook (i use 1/2 cup to 1 1/2 cups water & dash salt). Put large pot
filled with water on to boil, core cabbage and add whole cabbage to
water.. When rice is cooked sauce should be ready but you can keep
simmering till your ready to use. (stir to keep from burning). With
tongs peel each cabbage leaf off carefully while it is still in pot
(be careful of the steam) when they are limp enough to remove. Be
sure not to tear the leaf. You'll need at least 12 leaves.

Mix all filling ingrediants well, making sure all beef chunks are
broken up. Fill leaves with about a 1/4 cup of fillings. Roll sides
in then back, then front, turn over in (9x13 glass) pan so that seams
are on underside. Pour half sauce over rolls and bake at 350 for 2
hours, covered with foil (shiny side in). Halfway through cooking you
may find a lot of water in pan.. drain this off carefully (sometimes
it's fat.. and who needs that..) and return to oven. Serve with extra
sauce poured over rolls. Makes 12-13 rolls Via:
mmdoor@the_secluded_forest_bbs.bbs, 11-15-1994, recipe # 6536 in MAIN
[not registered]

From: Mary Lou Kakanowski

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