Oster 4726 - Cabbage Rolls; Turkish Meat Balls

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CABBAGE ROLLS

(An Old Favorite)

8 cabbage leaves 1 onion

1 pound (454 g) beef 1 tsp. (5 ml) salt

1/2 pound (227 g) pork 1/2 tsp. (2 ml) pepper

6 saltines 1 egg

SAUCE:

1 can (1 pound or 450 g) tomatoes 1/2 tsp. (2 ml) salt

1/2 cup (125 ml) water dash powdered sage

1/2 tsp. (2 ml) sugar 1/2 bayleaf

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.

IELD

: 8 S

ERVINGS

TURKISH MEAT BALLS

1 slice dry bread 2 eggs

1 medium onion 1 Tbsp. (15 ml) dried mint leaves

1 cup (250 ml) parsley sprigs 1-1/2 tsp. (7 ml) salt

1 pound (454 g) lamb shoulder, cubed 1/2 tsp. (1 ml) pepper

1 pound (454 g) lean beef chuck, cubed olive oil

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.

IELD

: 6 S

ERVINGS