Tia's Cabbage Rolls
(aka...Little Pigeons)
From RobertaJ's Mom...
1 head of cabbage
1 lb lean ground beef
2 green bell peppers, chopped fine
2 medium onions, chopped fine
2 tbsp vegetable oil
1 cup soft bread crumbs
1/3 cup chili sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp Marjoram
dash pepper
1 (8oz) can tomatoe sauce
2 tbsp butter
1/2 cup sour cream
Core cabbage, cook 7 minutes in boiling salted water: cover. Drain; cool,
remove 12 outer leaves. Meanwhile: cook beef, peppers, & onion till
meat is brown. Add bread crumbs, chili sauce & seasonings. Mix well.
Place equal amounts of meat on each cabbage leaf, roll up & secure
with toothpicks. Place in a large skillet. Pour tomatoe sauce over top,
dot with butter, cover & simmer 1 hour. Remove rolls to platter. Stir
sour cream into tomatoe sauce in skillet. Pour over cabbage rolls. Pass
remainder sauce & serve with Poppy Seed noodles & croutons.
Poppy Seed Noodles w/ Croutons
1 (8oz) pkg egg noodles
2 tbsp butter
1 cup croutons
1 tbsp poppy seed
Cook noodles as directed on package. Meanwhile: Brown croutons in butter
& add to noodles along with the poppyseeds. Toss to mix well. Season to
taste.
6 servings
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