SAVOURY CABBAGE ROLL.

Sun (Auckland), Volume III, Issue 919, 12 March 1930, Page 4

SAVOURY CABBAGE ROLL.

A NOMLL FRENCH DISH Ingredients:—A number of cabbage leaves, Jib minced meat, 1 onion, salt and pepper, 1 egg, a little fat. a little tomato sauce (or a few tomatoes, scalded, skinned and pulped). Cut out the centre veins from the cabbage leaves, scald them, let them stand a while, and then drain. Arrange them on a fiat surface, overlapping and forming something like a square. Cut up the onion and fry it with the minced meat, salt and pepper. When well fried, beat in the egg, and spread the mixture in a thick roll on the cabbage leaves, leaving a little of the latter empty at each side. Fold thees pieces in, as if making a parcel, •then roll the whole round the meat. Tie a thread of cotton round here and and there, and fry the roll for a few minutes. Place in a casserole, add al ittle fat and the tomato sauce (or tomatoes) diluted with water, and stew slowly for one to two and a-half hours, leaving only a little juice. When done, remove cotton carefully and serve piping hot in the centre of a large dish with potatoes all round.