CABBAGE ROLLS

(HOLUPKE)

Today's missive is about a recipe that is in the main cookbook. It isn't in the Sampler.

Yep, today you get a glimpse of the inner sanctum.

These are just killer. We had them for dinner last night.

They (two people) rolled a hundred of these things and it took them almost three and a half hours. This recipe calls for 24, so plan accordingly.

You going to have a time investment here, but you can freeze what you don't cook for another time. And the leftovers taste better the second day. I guess the cabbage sucks up the juices, I don't know.

Listen. This isn't for amateurs. Rolling the meat mix into the cabbage is an art form. Done right, the cabbage leaf tucks back into itself and there is no need to use toothpicks. (Note: toothpicks are the telltale sign and are frowned upon. However use them if you must, until you get the hang of rolling and tucking.) Hint: Try tucking, then rolling.

Read the recipe carefully (especially the parts about the cabbage) before you begin.

Cabbage Rolls:

• 2 large heads cabbage
• 1 lb. bacon, chopped
• 1 whole stalk celery chopped
• 2 large onions chopped
• 3 lb. ground chuck
• 1 large can tomato sauce
• 12 eggs
• 1 lb. white rice (soaked in hot water and then drained)
• salt and pepper
• 1 can sauerkraut, rinsed and drained
• 1 can tomatoes, crushed
• some Polish sausage (if desired, pound or two should do it)

Wash and core cabbage. Immerse cabbage heads in boiling water until leaves peel away and are soft. Only cook until pliable. Do not overcook or cabbage leaves will fall apart when trying to roll. Only use the large leaves getting enough to roll at least 24 cabbage rolls. Chop the remaining cabbage to use later. After leaves are chosen for rolls, trim the middle stems with sharp knife to make them pliable to roll.

In a large skillet, fry chopped bacon, celery, and onion as long as it takes to keep the onion and celery until mushy. In a large mixing bowl, put ground chuck and large can of tomato sauce. Mix in ingredients from skillet. Add 12 eggs and drained rice. Add salt and pepper to taste.

Prepare a large roaster pan by lining it with rinsed and drained sauerkraut and 1 can of crushed tomatoes.

Begin rolling cabbage rolls. Place a small amount of meat (a large heaping tablespoon or more) into "cup" of cabbage leaf. Pull the thickest part of the leaf or the base over the meat and fold over one side of the leaf. Then continue rolling. The remaining side of leaf should be gently pushed into the end of the cabbage roll. If there is too much cabbage, trim off excess.

Place the rolls into the roaster as you make them, layering as necessary. After all rolls are prepared, place extra chopped cabbage over the rolls and cut up polish sausage if desired.

Sauce:

• 2 large cans tomato sauce
• ½ cup bacon drippings
• ¼ cup sugar
• salt and pepper

In a large saucepan, combine all ingredients. Heat until sugar and bacon drippings are dissolved. Pour over cabbage rolls before covering to bake. Bake at 350° for 2 hours or until meat and rice is cooked.

Good luck because it is some seriously good eating,

The Editor.