Name: Polish Cabbage Rolls #2
Ingredients: 1 Cabbage; 1 1/2 lb Ground meat; 1 c Cooked rice; 1 Onion, chopped; 1/4 c Milk; 1 ts Salt; 1/4 ts Pepper; 1 c Bouillon; 1 c Tomato sauce

Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Polish		6	Servings

INGREDIENTS

1		Cabbage
1 1/2	lb	Ground meat
1	c	Cooked rice
1		Onion, chopped
1/4	c	Milk
1	ts	Salt
1/4	ts	Pepper
1	c	Bouillon
1	c	Tomato sauce

INSTRUCTIONS

Remove core from cabbage, leaving the head in one piece. Cook in large pot
until outer leaves can be easily peeled off. Drain and cool cabbage leaves.
Set aside leaves and chop rest of cabbage and place in shallow baking dish.
Cook meat, rice, onions, milk and seasoning. Mix. Spoon meat mixture on
cabbage leaves and roll. Mix bouillon and tomato sauce and pour over
cabbage.  Bake for 1 hour or until cabbage is soft.

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