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Spek Re ie Pie ee

= me
poet

I COULDN’T believe
it. | went back over two
years’ worth of notes,
twice, and still couldn’t

believe it. But
indisputable; in-
credible, but in-
disputable. You and I
have never ‘done”
cabbage rolls together.
This major pleasure,
soul-food for the world,
has been neglected.

It was seeing savoy
cabbage in the supermarket
that nudged me. Savoy is the
curly one, sort of wrinkled
curlies, and the head is
squeézable, unlike the bone-
hard ordinary kind. It has a
sight sweetness that makes
it nice in any style, but it
lends itself especially well to
the business of cabbage
rolls, as it doesn’t resist and
crack the way the “preen”
cabbage does.

Get a fairly big one, then,
for this unparalleled dish,

it is

or more (the extas freeze like
a darn) of ground beef.
You'll also need a small

amount of cooked rice,
which you may have
squirreled away in the

refrigerator, just waiting for -

something like this, but if
not, as it’s just “filler”, the
quick kind will suffice.
Measure out as much as the
recipe calls for, cover it with
an equal amount of boiling
water. Lay a plate or lid on
top for five minutes and
you've got it. It doesn’t
increase in volume bécause
it’s already cooked, see?

Pull the grungy outer
leaves off the cabbage, cut
out the core, as far down as
you can, put it head down in

a large pot or bowl and fill
the core cavity and the pot
or bow! with boiling water.
Let it stand while you start a
bed for the cabbage rolls —
put a couple of tbsp. (30mL)
of oil into a Dutch oven or
slow-cooker or your electric
frying-pan, and chop in a
large onion to saute.

the
kitchen

ranger

by Eleanor
Godley ..-

ee
Put the meat ina bip bow!

and pour cold water into it in
the ratio of 1/2 cup (125mL)
to the pound (.45kg). Mix
the water in well, with a fork
(this will give you nice
tender cabbage rolls), and
blend in also 1/4 cup (60mL)
of rice per pound (.45kg).
Now a couple of tbsp.
(30mL) of brown sugar, and

the same of grated onion —I1

always use more than that.
Add 1 tbsp. (15mL) of lemon
juice, | tsp. (SmL) of salt,
the same of paprika and a

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good shake of pepper.

Mix this thoroughly. Some
people add a beaten egg,
some use a mixture of
ground beef and pork, you
see you Can experiment, but
don’t fool around with the
sugar and onion and lemon
and paprika.

Drain the cabbage now,
and separate the leaves. As
you take up a handful of
meat mixture, shake off any
excess water and note that
the core end curls up a bit
and makes a natural pocket.
The amount of meat will
vary with the size of the leaf,
naturally, and as you roll,
fold in the loose sides to
make a neat package. Place
each as you make it on the
“bed” of onion, to which you
have added 1! cup (250mL) of
hot water, and if you put it
seam side down it should
Stay rolled. Oh, yours came
apart? Try a toothpick. Just
don't eat it later. Cosy the
rolls up against each other,

‘and sure, make two layers,

three layers, whatever, but
be sure you make enough
sauce to cope with the larger
amount. ‘

The sauce (and this will do
for 1 pound’s worth) is a
mixture of the big tin (140z..,
398mL) of crushed tomatoes
or tomatoe sauce plus 1/4 cup
(60mL) of brown sugar and
lemon juice. Taste it, to see.

Pour it over the stack of
cabbage rolls and cook it all,
covered, in a low oven

»

(250F-120C) or on simmer on
the top of the stove, 2-3
hours or more.

You have to have potato
pancakes with them, and I’m
out of space. Next time.

Fast food means fast pounds

Fast food. What does the
phrase bring to mind?
Hamburgers dripping with
gooey sauce? Pizza steaming
in a_ cardboard box? A
carton of “instant’’ macaroni
and cheese?

Fast food has become
such a way of life that it
seems all we have to do is
open a can or box or the
door of a fast food restaurant
to have a hot meal served up
in no time flat.

The trouble is, with high
fat, ‘sugar and _ calorie
content, much fast food 1s
off-limits to individuals
following a _ weight loss
program. Yet, like anyone
else, we have jobs, families,
‘outside. activities and
demands on our time. Like
anyone else, we have
moments when, pushed to
the breaking point, we
haven't the energy to even
THINK about food, much
less to spénd hours preparing
and cleaning up. What to
do?

Fortunately, nature (with
a littl help from

food .

[pear]

manufacturers) has provided
us with an amazing variety of
convenient, tasty and
nutritious “fast foods”,
though we might not think of
them as such.

What are the criteria? Fast
foods must require little or
no preparation or cleanup.
They must be able to be
consumed quickly, if
necessary, and if they are
easily packable, so much the
better.

What items among
nature's bounty fit that
description? The list might

_ Surprise you: apples, pears,

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Since most folk have some
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foods you can _ prepare
ahead, in league with nature:
hard-boiled eggs (another
packaging marvel!), cold
chicken, carrots, celery, raw
green beans, frozen meals
made from “planned” left- .
povers.

Today, there’s no reason
to spend hours in the kit-
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