Cooking for Daily Living
Meats 'N Such
Cabbage Rolls

Another Use for Basic Spanish Sauce.

1/4 c. raw rice
4 large cabbage leaves
1/2 lb. ground beef or sausage
1 small onion chopped
Basic Spanish Sauce

Cook rice in 1 c. boiling water until almost done. Cut leaves from base (large end) of cabbage head and place in boiling water until pliable, 3—4 minutes. Remove from water and arrange on baking dish.

Fry ground meat in a little fat and crumble, stirring in chopped onion. Drain off grease and mix with cooked rice a little salt.

Divide among the cabbage leaves. Roll up each leaf and fasten with a tooth pick. Lay seam side down in dish and cover with basic sauce, diluted with 3/4 c. water to 1 c. sauce. Bake 30-40 minutes at 350°F.

A smattering of sauerkraut strewn among rolls before baking adds flavor.