Name: Stuffed Cabbage Rolls #1
Ingredients: 1 Head cabbage (select one with loose leaves); 1 c Minced onion; 2 tb Oil; 1/2 c Uncooked rice; 2 tb Ketchup; 1 Clove garlic; minced; 1/2 ts Salt; 1/2 ts Pepper; 1 lb Ground beef; 1/4 c Beef consomme; 3 c Tomato juice; 1 hour.

After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Casserole	6	Servings

INGREDIENTS

1		Head cabbage (select one with loose leaves)
1	c	Minced onion
2	tb	Oil
1/2	c	Uncooked rice
2	tb	Ketchup
1		Clove garlic; minced
1/2	ts	Salt
1/2	ts	Pepper
1	lb	Ground beef
1/4	c	Beef consomme
3	c	Tomato juice
	1	hour.

INSTRUCTIONS

Cook cabbage in boiling, salted water for 5 minutes. Drain. Saute onion in
oil; add rice, garlic, ketchup, salt and pepper. Cook 2-3 minutes on
medium, stirring. Add beef and cook 3-5 minutes. Remove from heat and add
consomme. Separate cabbage leaves. Using a slotted spoon, place 1 rounded
tablespoon of meat mixture on each leaf. Roll and secure with a toothpick.
Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350 for
MRS BILLY RAY CRISP (SARA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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