The Quilt Inn Country Cookbook

Aliske Webb

covered, for 1 1/2 hours. Remove bay leaf and discard. Mix bread crumbs, cheese and

butter and sprinkle over casserole. Bake, uncovered, for 30 minutes until brown and

crusty.

Stuffed Cabbage

head cabbage

lb. lean ground beef

/2 lb. lean ground pork

/4 cup cooked wild rice

can tomatoes

/2 cup tomato sauce

/2 cup green onions, chopped

cup water

/4 cup brown sugar

1/2 cups sauerkraut, rinsed and drained

/3 cup raisins

/2 tsp. thyme

tsp. caraway seeds

tsp. salt

tsp. ground ginger

tbsp. lemon juice

fresh ground pepper to taste

Core cabbage and cut in strips. Steam cabbage leaves until tender, about 5

minutes. Rinse in cold water, drain, and set aside.

Combine beef, pork, rice, green onions, caraway seeds, thyme and pepper in

large mixing bowl. Mix thoroughly.

Stir tomatoes, water, tomato sauce, raisins, brown sugar, lemon juice and

ginger together in another mixing bowl.

Place cabbage leaves one at a time on work surface. Spoon 1/2 cup meat

filling into center of leaf. Fold up bottom edge to cover filling. Fold in sides, then roll the

filled part on to the top. Repeat with remaining leaves and filling.

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Country Cooking