Rocky Mountain Recipes 8-8-11 | TheFencePost.com

Rocky Mountain Recipes 8-8-11

12 large Cabbage Leaves

2 t. Salt

1/2 t. Pepper

1 c. Rice, cooked

1-1/4 lbs. Ground Beef

1 Onion, chopped

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1 Egg

1/2 t. Poultry Seasoning

2 Tbsp. Pure Vegetable Oil

2 (8 oz) cans Tomato Sauce

1 Tbsp. Brown Sugar

1/4 c. Water

1 Tbsp. Lemon Juice or Vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine salt, pepper, rice, ground beef, onion, egg and seasoning. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Brown in hot oil in large skillet. Pour in tomato sauce, sugar, water and lemon juice. Simmer covered for 1 hour, basting occasionally or put in oven.

Helen Druse • Lafayette, Colo.

12 large Cabbage Leaves

2 t. Salt

1/2 t. Pepper

1 c. Rice, cooked

1-1/4 lbs. Ground Beef

1 Onion, chopped

1 Egg

1/2 t. Poultry Seasoning

2 Tbsp. Pure Vegetable Oil

2 (8 oz) cans Tomato Sauce

1 Tbsp. Brown Sugar

1/4 c. Water

1 Tbsp. Lemon Juice or Vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine salt, pepper, rice, ground beef, onion, egg and seasoning. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Brown in hot oil in large skillet. Pour in tomato sauce, sugar, water and lemon juice. Simmer covered for 1 hour, basting occasionally or put in oven.

Helen Druse • Lafayette, Colo.

12 large Cabbage Leaves

2 t. Salt

1/2 t. Pepper

1 c. Rice, cooked

1-1/4 lbs. Ground Beef

1 Onion, chopped

1 Egg

1/2 t. Poultry Seasoning

2 Tbsp. Pure Vegetable Oil

2 (8 oz) cans Tomato Sauce

1 Tbsp. Brown Sugar

1/4 c. Water

1 Tbsp. Lemon Juice or Vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine salt, pepper, rice, ground beef, onion, egg and seasoning. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Brown in hot oil in large skillet. Pour in tomato sauce, sugar, water and lemon juice. Simmer covered for 1 hour, basting occasionally or put in oven.

Helen Druse • Lafayette, Colo.

12 large Cabbage Leaves

2 t. Salt

1/2 t. Pepper

1 c. Rice, cooked

1-1/4 lbs. Ground Beef

1 Onion, chopped

1 Egg

1/2 t. Poultry Seasoning

2 Tbsp. Pure Vegetable Oil

2 (8 oz) cans Tomato Sauce

1 Tbsp. Brown Sugar

1/4 c. Water

1 Tbsp. Lemon Juice or Vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine salt, pepper, rice, ground beef, onion, egg and seasoning. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Brown in hot oil in large skillet. Pour in tomato sauce, sugar, water and lemon juice. Simmer covered for 1 hour, basting occasionally or put in oven.

Helen Druse • Lafayette, Colo.

12 large Cabbage Leaves

2 t. Salt

1/2 t. Pepper

1 c. Rice, cooked

1-1/4 lbs. Ground Beef

1 Onion, chopped

1 Egg

1/2 t. Poultry Seasoning

2 Tbsp. Pure Vegetable Oil

2 (8 oz) cans Tomato Sauce

1 Tbsp. Brown Sugar

1/4 c. Water

1 Tbsp. Lemon Juice or Vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine salt, pepper, rice, ground beef, onion, egg and seasoning. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Brown in hot oil in large skillet. Pour in tomato sauce, sugar, water and lemon juice. Simmer covered for 1 hour, basting occasionally or put in oven.

Helen Druse • Lafayette, Colo.