Stuffed Cabbage Leaves
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
6 large cabbage leaves
1 (9 oz.) package quick-frozen spinach, thawed and chopped
1 cp shredded sharp Cheddar cheese
1 tsp salt
1 cp cooked long rice
1 tsp grated onion
1 - Pour boiling wate4r over canbbage leaves.
2 - Let stand 10 minutes.
3 - Drain and pat dry.
4 - Cut each leaf in half length-wise.
5 - Remove center rib.
6 - Combine remaining ingredientws.
7 - Spoon 1 tbsp spinach mixture on each piece cabbage.
8 - Roll up, folding edges and ends under.
9 - Fasten with wooden picks.
10 -Cook in steamer over rapidly boiling water 30 minutes or until cabbage is tender.
11 -Or add cabbage rolls to pot of boiling beef tongue or chicken before meat is done.
12 - Serve hot with meat.
Makes 6 servings.
A great favorite with men especially. It may also be baked
covered with tomato sauce--40 minutes at 350 degrees F.