Cabbage Rolls
Recipe No. 276 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 276 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce ground meat to 20 pounds in recipe for baked meatburgers. Combine meat, 5 ounces (10 mess kit spoons) salt, ½ ounce (two mess kit spoons) pepper, 2 pounds (1½ No. 56 dippers) finely ground onions and 3 pounds (1½ No. 56 dippers) uncooked rice; mix thoroughly. Shape into 200 loosely formed balls. Dip 200 fresh, large cabbage leaves into hot water or wilt slightly in steamer so they will roll. Wrap each meat and rice roll in a cabbage leaf. Place in baking pans and add three No. 10 cans tomato juice; cover. Bake in moderate oven (350° F.) 1½ hours or until rice is cooked.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 276, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.