| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 2 |
pk |
Yves Veggie Ground Round |
|
|
Minced garlic |
|
|
Scant hand of rice |
|
|
Salt and pepper to taste |
| 2 |
|
Egg whites |
| 1/2 |
cn |
(8 oz) of tomato sauce |
INSTRUCTIONS
(momma was not a vegetarian)
Mix the following ingredients:
Place twelve leaves of cabbage in boiling water until they are
pliable. Slice each leaf at rib laterally and stuff with ground round
mixture. Fold envelope style. Slice additional cabbage leaves and
place at bottom of large pot. Add stuffed cabbage leaves and raisins
(if desired).
Mix the balance of tomato sauce with 2 whole cans (10 3/4 oz.) of
tomato soup, juice of 1/2 lemon, some ketchup and 2 packets of Sweet
"N" Low. Pour this over the stuffed cabbage.
Cook over low flame for 1-1/2 to 2 hours. -
Hope you enjoy this dish. It evolved from my mother's kitchen where
she dedicated her short life to her family. Needless to say she was
originally from Russia.
Let me know how it came out. And of course for all of our FF friends
your feedback will be appreciated.
Posted to fatfree digest by LCha2000@aol.com on Jun 15, 1999,
converted by MM_Buster v2.0l.
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