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8 cabbage leaves
1 pound (454 g) beef
1/2 pound (227 g) pork
6 saltines
SAUCE:
1 can (1 pound or 450 g) tomatoes
1/2 cup (125 ml) water
1/2 tsp. (2 ml) sugar
Cook cabbage leaves in boiling, salted water for 2 minutes. Drain. Grind beef,
pork, saltines, and onion in Grinder using Fine Disc. Stir in egg and seasoning.
Place 3 Tbsp. (45 ml) of meat mixture on each leaf and roll. Fasten with toothpick. Put in
large skillet and cover with tomato sauce. Cover skillet and simmer about one hour.
VARIATIONS: Scald 4 to 5 medium green peppers. Drain and stuff with meat mixture.
Stand upright in pan. Add sauce and proceed as above.
1 slice dry bread
1 medium onion
1 cup (250 ml) parsley sprigs
1 pound (454 g) lamb shoulder, cubed
1 pound (454 g) lean beef chuck, cubed
Put bread, onion, and parsley through Grinder using Coarse Disc. Put lamb and beef
through Food Grinder using Fine Disc. Add remaining ingredients except olive oil and
mix well. Form into 30 meatballs about the size of golf balls. Place on broiler rack and
brush with olive oil. Broil about 4 inches (10 cm) from the heat until meat is desired
doneness, turning to brown all sides. Serve on a bed of cooked, cracked wheat with
yogurt or sour cream.
C
R
ABBAGE
OLLS
(An Old Favorite)
1 onion
1 tsp. (5 ml) salt
1/2 tsp. (2 ml) pepper
1 egg
1/2 tsp. (2 ml) salt
dash powdered sage
1/2 bayleaf
T
M
B
URKISH
EAT
ALLS
2 eggs
1 Tbsp. (15 ml) dried mint leaves
1-1/2 tsp. (7 ml) salt
1/2 tsp. (1 ml) pepper
olive oil
14
Y
: 8 S
IELD
ERVINGS
Y
: 6 S
IELD
ERVINGS
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