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MyCookbook Recipe Database
MyCookbook Member: Senegal
Recipe Category: Casseroles
Recipe Preparation Level: moderate
- 2 LARGE CABBAGES
- 3 LBS. MED. GROUND BEEF
- 2 LBS. LEAN GROUND PORK
- 1 LB. GROUND VEAL
- 2 EGGS
- 2 ONIONS, CHOPPED FINE
- 2 CLOVES GARLIC CHOPPED FINE
- SALT & PEPPER
- GARLIC SALT
- 1 CUP RICE (cooked)
- 1 TIN TOMATO JUICE
- 1 TIN TOMATO SOUP
MIX MEAT,CHOPPED ONIONS, GARLIC, SALT, PEPPER,EGGS WITH HANDS.
ADD COOKED AND COOLED RICE. SPRINKLE A BIT OF GARLIC SALT ON AND LET IT SIT, WHILE YOU PREPARE THE SAUCE AND THE CABBAGES.
MIX TOMATO JUICE AND SOUP , ADD SOME SALT, PEPPER, AND A LITTLE GARLIC SALT. SET IT ASIDE.
325 TO 350 FOR AT LEAST 2 HOURS. BASTE OCCASIONALLY .
I PREFER TO COOK MINE NAKED--(WITH NO SAUCE) AND THEN FRY THEM IN BUTTER BEFORE SERVNG
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