April Perrin is a 13-year-old New Sudbury resident who loves
cooking with her grandmother, Raymonde Crepeau.
She first started cooking at the age of five, when she made a
salad for Christmas dinner. She has since compiled numerous
recipes into a binder which is complete with cute stories and
pictures. Today's recipe is an excerpt from that compilation.
If you have a recipe you'd like to share with us, please submit
it to
[email protected]
, along with a high-resolution picture of the dish and a
high-resolution picture of the person who made it - or inspired
it!
1 large cabbage, cored and steamed (Grandma's job)*
1 1/2 pounds of ground lean beef
1 large onion, chopped finely
1 1/2 cups of rice, uncooked
salt and pepper as desired
Mix beef, onion, rice, salt and pepper well. Place a mound
of meat mixture in centre of each steamed and softened cabbage
leaf. Fold over sides of cabbage leaf; roll up. Place rolls in
roasting pan, seam side down. Dot with butter and cover with
tomato juice.
Bake in the oven at 325 F for 3-4 hours. For the first hour of
baking, cover the pan with foil or a lid.
* If you don't have a grandma to do this job, use the following method to prepared the cabbage leaves: Remove large leaves from the cabbage and cut off the very thick part of each leaf. Place in a bowl and pour boiling water over the cabbage to wilt the leaves. Once wilted, drain off the water and pat leaves dry.
