articles by Robert from South Lanarkshire

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Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain.
Cut the thick membrane off back of each leaf.

While cabbage is cooking sauté onion in butter or marg. until lightly browned.

Put all the uncooked meat into a large mixing bowl. Add the sautéed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat.

Next add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice.
Mix thoroughly. Lay out leaves and depending upon their size, place 2-3 Tbsp. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll.

Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls.

Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls.
If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake at 325° F. degrees for 2 - 2 1/2 hours.

Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls.
Leftover rolls (once cool) can be put into zip lock bags and frozen up to 3 months.

2.Roast Bacon

Scald a 1 1/2 lb. piece of slab bacon with boiling water and cook 20 minutes.

Transfer to baking dish. Bacon may be placed on a rack to keep it out of the drippings. Sprinkle all over with marjoram, paprika, pepper, and caraway seeds, rub with 2-3 buds crushed garlic, top with onion slices, and bake in 325° oven 1-1 1/2 hours or until fork tender.

At start of baking, sprinkle with water and baste occasionally with pan drippings that form. Turn bacon over at least once. Slice and serve.

3. FRICASSEED RABBIT POLONAISE
Place a 3 pounds cut-up rabbit into a pot of boiling salted water and cook, skimming off scum until no more forms. Dice 1 carrot, 1 small parsnip, 1 slice celery, 1 leek, 1/4 head cabbage, 1 onion, and 1 kohlrabi (all peeled and washed), and add to pot.

When boiling resumes, reduce heat and cook covered until meat is tender. Remove rabbit and transfer to heat-proof dish. In saucepan, melt 5 Tablespoons butter, stir in 5 Tablespoons flour, and brown slightly. Add enough of the rabbit-vegetable stock to get a nice, pourable sauce, stir until lump-free, simmer several minutes and season to taste with salt, pepper, and sugar.

Add the soup vegetables and simmer under cover 10 minutes. Then switch off heat and let stand. Beat 1 raw egg yolk and stir into sauce until fully blended. Sprinkle rabbit with chopped parsley, drench with vegetable sauce, and bake 15 minutes in 375 degree Fahrenheit oven.

4.Apple Fritters

Apple crescents dipped in batter.

2 eggs, separated
40g caster sugar
5 tbs single cream
110g plain flour
1 tbs cornflour
450g cooking apples
110g butter or oil
icing sugar

To make the batter, beat the egg yolks with sugar and cream. Whisk the egg whites until very stiff and fold in. Sift the flours and mix in lightly.
Peel, core and cut the apples into rings. Spike the apple rings and turn in the batter. Melt the butter or heat the oil in the frying pan, and drop the apple rings into it. Fry on both sides until golden and nicely puffed up. Pile on a plate, sprinkle icing sugar over them through a fine sieve and serve immediately. Serves 2 to 4.

Robert Lukasik

Webmaster replies

Thanks very much for this Robert.   The cabbage roll ups look like the one I'll give a go.   Nice, basic and easy to get ingredients.

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