Cabbage Rolls
Parboil 12 large cabbage leaves, 3-4 minutes until they are limp enough to handle. Drain and lay flat. Place a heaping tablespoon of filling on the leaf; roll it up tucking in the ends. Tie with a thin string or secure with toothpicks. Bake covered at 350 for 2 hours or simmer covered for 2 hours in any of the following:
6 oz. can tomato paste and 1 can water
15 oz. tomatoes
15 oz. tomato juice
10 oz. consommé
1 c. consommé with 1 tbsp. tomato paste
1 c. white wine
Stuffings
1 ½ lb. sausage meat, 1 onion, chopped, salt and pepper, 6 oz. tomato and 1 can water, ¼ c uncooked rice, 2 tbsp. Worcestershire sauce
1 ½ lb. ground lamb, salt and pepper, 6 oz. tomato paste and 1 can water or 15 oz. tomato