March 8, 1999
Remove core of cabbage. Place in a large kettle. Cover 3/4 of cabbage with water and parboil 10 minutes only. In a bowl, combine remaining ingredients. Drain cabbage and carefully peel off leaves. Fill each leaf with approximately 1/4 c. of the meat mixture. Roll and secure with toothpicks. Prepare sauce as directed and pour into a large kettle or Dutch oven. Carefully place rolls in sauce (recipe follows) and simmer 1 hour.
2 Tbsp. brown sugar
1 qt. canned tomatoes
1 6-oz. can tomato paste
1 c. beef broth
2 tsp. chili-powder
Combine all ingredients. Makes 8-10 servings.
Add dill, onion, and cottage cheese to hot potatoes. Put into 1-quart casserole. Sprinkle with chives and dots of butter. Bake at 350 degrees for 20 minutes. Makes 4-6 servings.
To hot fluffy rice, carefully stir in the remaining ingredients. Pour into a greased, 2 qt. casserole and bake at 325 degrees for 45 minutes. Serve hot with meat, fish, and vegetable. To do ahead, prepare and refrigerate until ready to bake. Makes 8 servings.
Cut off top of cabbage to use as lid. Scoop out cabbage, leaving 4 or 5 outer leaves to form a shell, set aside. Mix meat and half-and-half until it's at meatloaf consistency. Add nutmeg and salt to taste. Place meat mixture inside cabbage, tie on cabbage lid with string. Place into boiling salted water; cook for 30 minutes. Add scopped-out cabbage to water and cook at least another 15 minutes. When cooked, place on platter for slicing; serve with melted butter and mashed potatoes. Makes 4 servings.
Rub brisket thoroughly with garlic and season generously with salt and freshly ground pepper. Meanwhile, preheat heavy pot. When a drop of water bubbles, place meat in pot and sear until very brown. Turn often. When meat is brown (about 15-20 minutes), add sliced onion, bay leaves, catsup, and Worcestershire sauce. Cover tightly and cook on low heat for 2 hours or until meat is tender. Remove meat from gravy. If desired, put all liquid, onion, and bay leaves in the blender at high speed for a rich, thick, non-fattening onion gravy. Slice meat on serving platter, cover with gravy and serve. To reheat, place in a shallow baking dish, cover with foil, and bake at 350 degrees for 15 minutes. Makes 8-10 servings.
On a large sheet of heavy aluminum foil, dab half the butter. Sprinkle half the dry soup mix. Trim fat from meat and place meat on mix. Dab top of brisket with remaining butter and sprinkle with the rest of the mix. Surround meat with sliced mushroms, onions, potatoes, and carrots. Wrap foil around meat so it is closed snugly so that subsequent juices will not escape. Place in shallow pan in 350 degrees oven and cook for 3 hours. Open carefully; there will be lots of gravy. Makes 8 servings.