Name: Swedish Cabbage Rolls/crockpot
Ingredients: 12 lg Cabbage leaves; 1 lb Lean ground beef; 1 Egg; beaten; 1 c Cooked rice; 1/4 c Milk; 1 cn Tomato sauce; 8 oz; 1/4 c Finely chopped onion; 1 tb Brown sugar; 1 tb Lemon juice; 1 ts Salt; 1 ts Worcestershire sauce; 1/4 ts Pepper

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Swedish	Crockpot	12	Servings

INGREDIENTS

12	lg	Cabbage leaves
1	lb	Lean ground beef
1		Egg; beaten
1	c	Cooked rice
1/4	c	Milk
1	cn	Tomato sauce; 8 oz
1/4	c	Finely chopped onion
1	tb	Brown sugar
1	tb	Lemon juice
1	ts	Salt
1	ts	Worcestershire sauce
1/4	ts	Pepper

INSTRUCTIONS

Immerse cabbage leaves in large kettle of boiling water for about 3
minutes, or until limp; drain.  Combine egg, milk, onion, salt, pepper,
beef and cooked rice. Place about 1/4 cup meat mixture in center of each
leaf; fold in sides and roll ends over meat.
Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon
juice and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on
Low 7 to 9 hours. Makes 6 servings. NOTE: instead of using the slow-cooking
pot, put them in a shallow roasting pan (covered) in the oven at 350
degrees for (just guessing) about 1 hour. Helen Jolly.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on
Jul 2, 1997

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