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Stuffed Cabbage Rolls

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1 1/2lb ground beef or lamb
1 1/2 cups chopped onions
1 c. raw converted rice (I use minute rice)
salt and pepper to taste
1 tsp. of dill or 1/4 c. fresh dill
1/4 c. water
3 1/2 cups hot chicken stock
1 head of cabbage
1 jar of spaghetti sauce

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the cabbage leaf, then set in pan. Lay a couple cabbage leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top, then the jar of spaghetti sauce and spread evenly. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

- This is such a tasty recipe!

Bavarian Creme and Berry Sauce

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1 cup sugar
2 envelopes of unflavored gelatin
2 1/4 cup water
1 1/2 cups sour cream
2 tsp. vanilla
1 1/2 cups heavy creme, whipped
1 pkg. frozen berrries
2 tbsp. cornstarch
1/4 cup sugar (depending on berries used)

For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

For Topping:
Mix cornstarch and sugar, add berries and cool until thickened. Cool.

To un-mold creme, take a spatula and run along the side, then turn onto serving platter. if you have trouble getting it out, run some hot water over the mold and it should slide right out.

Serve topping in small bowl in center of ring if using a ring mold.

-This is the most wonderful dessert!
From: Glorious Grub Cookbook By. Joan Stewart

Kielbasa Cabbage Skillet

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1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
4 tbsp. butter (margarine)
1 large head cabbage (4 lbs.) coarsely chopped
2 med. onions chopped
3 cans (8 oz. each) tomato sauce
1/2 cup sugar
1 tbsp. paprika
3 to 4 large potatoes peeled and cubed

Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.

Combine the tomato sauce, sugar and paprika in a separate bowl; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 min. Add potatoes and reserved sausage. Cover and simmer 30 min. or until potatoes are tender.

Calphalon 8-Quart Stockpot I use this pot for this recipe. I love it and it is well worth the money.

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