From – Maybelle Grace Becklin
Recipe Provided By – Marnu’s Recipe Card Box
November 14, 2013
SOY BEANS
From – Maybelle Grace Becklin
Recipe Provided By – Diane Robinson
2 cups dry soy beans
6 cups water
2 Tsp salt
2 Tbsp molasses
1/4 cup finely minced celery
Soak in salted water overnight. Cook until almost done. Drain and save water. Put molasses
in cup, fill with water from the beans; pour over beans and fill with additional water to almost
cover. Stir in celery. Cover and bake 2-3 hours in moderate oven.
Cut recipe in half if desired.
Tomato juice may be added in place of molasses.
Very low in calories and high in protein.
HUNGARIAN STUFFED CABBAGE
From – Maybelle Grace Becklin
Recipe Provided By – Diane Robinson
1 large head cabbage
1 medium onion, chopped
3 Tbsp butter
1 cup solid pack tomatoes
1 cup tomato puree
1 clove garlic, minced
salt
1/4 cup uncooked rice
1 Lb ground chuck
1/2 Tsp onion powder
1/2 Tsp garlic powder
1/2 Tsp allspice
1 No. 303 can sauerkraut, drained
1/4 cup brown sugar
Trim coarse outer leaves from cabbage and reserve. Cut out core of cabbage and steam, core
side down in boiling water just until crisp-tender. Set aside to drain and cool.
Make tomato sauce – Saute onion in butter; add tomato puree, garlic, and 1/2 tsp salt. Cover
and simmer about 10 minutes.
Cook rice in 1/2 cup boiling water and 1/8 Tsp salt until barely done. Combine with meat, onion
and garlic powder, allspice, and 1 Tsp salt; mix well. Stir in 1 cup of the tomato sauce to
moisten.
In baking pan make a layer of sauerkraut; sprinkle with brown sugar and cover with 1/2 of the
remaining sauce.
Remove leaves from head of steamed cabbage; put 4 Oz of meat mixture at base of each leaf
and roll, tucking in edges. Arrange rolls on sauerkraut; pour remaining sauce over rolls. Place
coarse outer leaves on top.
Bake in 350 degree oven for 1 hour. Serve with sour cream. Makes 6 servings (12 rolls).