Mitchell's Meaty Cabbage Roll
By Rand E. Creitz
This was given to me by Amy's dad. Quick meal, and good, too!
1 1/2-3 # chunk of meat; beef, pork or venison
1/2 (approx) lg. head cabbage, shredded
Onions to taste, along with about any vegetable you want, julienned
Salt and pepper
Oil, enough to coat pan
Pound meat with the grain until flattened completely, about 1/8 inch thick. You can do this between plastic wrap or other durable material or just lay it on the cutting board and whup it. Be sure to pound WITH the grain instead of against. In a skillet or other pan, wilt cabbage and vegetables of your choice with the lid on, seasoning well. You may blanch instead of wilting in oil, just be sure to drain well. Place meat on a pastry sheet and pile cabbage/veggies in the middle, making a mound along the grain of the meat and nearly covering the length. Roll the cabbage mix up in the meat, folding in the ends, and place in a shallow dish. Roast in a 375 degree oven until meat is done, about 10-20 minutes. Serve by slicing roll across the grain and garnish with cheese or other addenda.
Rand E. Creitz
"A merry heart doeth good like a medicine, but a broken spirit dries the bones."