What's for Dinner?

[lashbear]

You can have some of ours: I'm making Sweet & Sour Chicken from a recipe by Charmaine Solomon from her cookbook "the Complete Asian Cookbook" (Click HERE to look inside the book)

[lashbear]

This is one of our favourite dinners, and it's a good cold night to have it !! I'll try to photograph it once made.

Steamed Cabbage/Beef Rolls With Tomato Veloute Sauce

Rolls
1 cabbage head
1 pound lean ground beef
1/2 cup yellow onions, chopped
1-1/2 cups cooked rice
3 tablespoons margarine, melted
1/2 cup soft bread crumbs
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1 dash ground nutmeg, optional

Sauce
4 tablespoons margarine
1/2 teaspoon chilli powder
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups tomato juice

First:

• Cut the core from cabbage.
• Under running water, carefully remove about 15 leaves to use for the recipe.
• Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Remove with tongs, drain and set aside.
• Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls.
• Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Cover pan or wok and steam for 35-40 minutes.

MEANWHILE:

• Melt 4 tablespoons margarine in a skillet.
• Add the salt, chilli powder and the flour.
• Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.
• Serve over the steamed rolls.