KAL DOLMAR

Boil cabbage whole for ten minutes.  Let it cool and boil the rice.  Mix chopped meat, rice, and salt and pepper.  Separate the cabbage leaves; put about three tablespoons of the meat and rice in the leaves, roll up and tie together with string.  Then fry in fat until brown.  Boil for half an hour in a little water.  Make brown gravy and pour over.

SAVOY CABBAGE WITH RICE

Boil cabbage whole for five minutes; drain, separate the leaves after it has cooled.  Mix one cup of boiled rice with three dozen raisins, pinch of salt, one teaspoon of cinnamon and two tablespoons of drippings.  Put two tablespoons of this mixture in three or four leaves, roll them and tie together with string.  Place in pan and let cook for an hour until done.  This dish is just as good warmed up a second time.

There must be sufficient fat and gravy to prevent the cabbage rolls from sticking to the bottom of the pan which must be kept closely covered.

BELGIAN RED CABBAGE

Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon cloves, one onion sliced thin, one bay leaf, two cups of water, three tablespoons of drippings in saucepan, then add five or six greening apples, peeled and cut in quarters.  Lastly, put in one medium-sized red cabbage, cut in halves and then sliced very thin.  Cook three hours and then add two tablespoons each of sugar and vinegar; cook one minute more.

RED CABBAGE

Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes; salt, mix well, and cut up a sour apple in the cabbage.  Heat one tablespoon goose or soup drippings, brown in this an onion cut fine, add the cabbage and stew slowly, keep covered.  Add a little hot water after it has boiled about five minutes.  When tender add a few cloves, vinegar, brown sugar and cinnamon to taste, and serve.  White cabbage may be cooked in this way.

RED CABBAGE WITH CHESTNUTS AND PRUNES

Clean cabbage and cut off outside leaves, cut on cabbage-cutter—­blanch as above.  Take one tablespoon of butter, put in kettle and let brown, add cabbage, let simmer about ten minutes, stir and let simmer ten minutes more.  Add about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, salt and pepper to taste.  Add one-fourth cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving.  Take one tablespoon of flour smooth with cold water, add to cabbage, let cook a few minutes and serve.

VEGETABLE HASH