1/2 cup creme de cocoa
2 tbsp vanilla
1 can eagle milk
1 cup irish whiskey
1 cabbage
1/2 lb pork or veal, ground
8 oz tomato
2 egg
2 tbsp butter
1 lb ground beef
16 oz tomato sauce
2 cup rice, cooked
1 onion, finely chopped
1 salt, to taste
1 pepper, to taste
A Recipe for
Golabki (Stuffed Cabbage Rolls)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This Recipe for Golabki (Stuffed Cabbage Rolls) is one of thousands in the Recipes-to-go Meat Cookbook.
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| Oscar Wilde (1854-1900) |
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Food Tip |
This is a recipe for Golabki (Stuffed Cabbage Rolls) from the recipe cookbook of Recipes-to-go (Meat)
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
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Cookies are made of butter and love. |
| Norwegian Proverb |
Food Tip |
The belly rules the mind. |
| Spanish Proverb |
Remove core from cabbage. Scald cabbage in boiling water and remove
leaves as they soften. Saut# onions in butter very lightly (don't
brown). Combine with the meats, rice, eggs and seasonings. Mix well.
Place 2 tablespoons of mixture in center of each cabbage leaf and
roll. Wrap in bacon strips and insert wooden picks to hold together.
Pour tomato sauce on rolls, then squeeze tomatoes from can and
arrange on top of rolls. Simmer over low heat for 2 hours in heavy
Dutch oven.
Serves: 6
Golabki (Stuffed Cabbage Rolls) Recipe brought to you by Recipes To-Go