ELMA'S CABBAGE ROLLS
Main Dish - Feeds 6
Ingredients
1-1/2 pounds ground beef
1/2 pound ground sausage
1 cup rice
Chopped onion to taste (or not)
Salt and pepper to taste
1 head cabbage
Sauce
1/2 to 3/4 (46 ounce) can tomato juice
2 cups ketchup
1/2 cup sugar
Salt to taste
Vinegar
Mix meat, rice, onion, salt and pepper together. Shape into small rolls.
Cut out the core of cabbage head. Place cabbage head in large, plastic bag and fill with water. Secure top shut. Microwave until tender-crisp. Drain. Separate leaves and wrap the rolls (from above) in each leaf. Poke ends of cabbage to inside to secure the cabbage roll shut. Place rolls in kettle.
Combine sauce ingredients, adding vinegar until it tastes tangy. Pour sauce over the rolls and cook 1 to 1-1/2 hours. Be sure to keep temperature low enough to not burn the cabbage rolls, but not so low the rice and meat don't cook! It's an art, this business of cooking!
Never having boiled a head of cabbage as suggested above, it is also possible to just boil the head of cabbage in a large pot of water until the leaves are soft and are able to be pulled off the head of cabbage. Either way will get the job done!
CRANBERRY BREAD
Makes 1 Loaf
Ingredients
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons backing powder
2 tablespoons oleo
1 egg
3/4 cup real orange juice (Not "drink")
1 cup chopped walnuts
1 cup raw cranberries, chopped
1 cup white sugar
Combine flour, salt, baking powder and baking soda together. Cream oleo and sugar together. Add egg to butter and sugar mixture. Alternately add dry ingredients and orange juice to creamed mixture and mix well after each addition. Fold in walnuts and cranberries. Let rise 20 minutes, then bake at 325 degrees for 50 to 60 minutes.
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