Paul and Penny

Chicken, pork, or beef raw (mom uses 2-3 chicken breast)
2 carrots sliced thin
2 handfulls Cabbage, shredded
1 sm Onion
4 cloves garlic
1-2 sticks of Celery
Mushrooms, Bell pepper, optional
.5 cup water
1 tbsp sherry or rice vinegar

Sautee the vegetables in oil until stir-fry tender.  Add water and vinegar.  Cook small batch of oriental rice/glass noodles.  Mix together.  Serve with soy sauce.

12 Large cabbage leaves
1.25 lbs ground beef raw
2 tsp salt
.5 tsp pepper
1 cup cooked rice
1 small chopped onion
1 egg
.5 tsp thyme or poultry seasoning (mom uses ps)
2 tbsp wesson oil
2 8oz cans of tomato sauce
1 tbsp brown sugar
1 tbsp lemon juice or vinegar (mom uses lj)
.5 cup water

Cover cabbage leaves with boiling water, let stand for 5 mins until limp, drain.  Combine next 7 ingredients.  Place equal portions of meat mixture in each leaf.  Fold sides of each leaf over meat, roll up, fasten with tooth picks.  Brown in hot wesson oil (mom doesn’t).  Lay them in pan.  (Mom adds 16 oz can of sauer kraut drained on top.)  Combine tomato sauce, sugar, lemon juice, and water.  Pour over rolls.  Simmer covered for 1 hr.

1 large onion
1 cup celery
1 head cabbage
1 lb ground beef
Salt, pepper, fresh garlic or garlic salt
1 heap tsb chili powder
1 can rotel tomatoes
1 can kidney beans, undrained
1 16 oz can tomato sauce.

Sautee onions, celery in oil, add meat, cook til brown.  Add seasonings.  Cook for 30 mins, add shredded cabbage, cook for 15 more minutes.