Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

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Ingredients:
1 head cabbage
1/4 loaf stale bread
2 tablespoons drippings
1 large-sized onion
1 lb chopped beef
2 eggs
pepper, salt
nutmeg
parsley
sage

Preparation:

1. Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling. Chop your cabbage fine as for slaw.
2. Take a quarter of a loaf of stale bread, soak it in water and squeeze very dry.
3. Heat two tablespoons of drippings in a spider, add a large-sized onion chopped fine, do not let the onion get too brown. Add the bread, one pound of chopped beef well minced and the chopped cabbage. Let it get well heated.
4. Take off stove and add two eggs, pepper, salt, nutmeg, a little parsley and a little sage, season very highly. Use a little more cabbage than bread in the filling. Put this all back in the cabbage, and cover this with the large leaves, put into small bread-pan and bake for two hours, put just enough water in to keep the pan from burning; don’t baste. It doesn’t harm if the leaves scorch.

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Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice

Preparation:

1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.

 

2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.

 

3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.

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