VICTORIA'S RUSSIAN CABBAGE ROLLS

1 head cabbage
1 pound ground beef
1 onion, chopped
Butter
1/2 cup rice
1/4 cup chopped parsley
1/4 cup chopped dill
Salt, pepper
1 (6-oz) can tomato sauce
1/4 cup lemon juice
Sour cream

Instructions:Remove core from cabbage and separate the leaves. Place
leaves in large, shallow pan or pot and pour boiling water
over. Let stand in hot water for 3-minutes. Remove with
slotted spoon and drain.

Saute beef and onion in butter until meat is browned. Add
rice, parsley and dill and season to taste with salt and
pepper.

Place 2 to 3 tablespoons beef mixture in center of each
cabbage leaf and roll, jelly roll fashion, tucking in ends.
Place in baking pan. Blend tomato sauce, lemon juice and
enough water to make 2 cups. Pour over cabbage rolls. Cover
and bake at 350 degrees 45-60 minutes or until rolls are
tender. Serve with sour cream. Makes 6 servings.

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Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
Instructions:PREPARATION:
Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We
have used it many times and have had a lot of success and our friends like
it too.

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