CABBAGE CASSEROLE
Wash a small white cabbage, chop finely, and add a minced onion, J,!b. lean minced meat, preferably cold pork or veal, and half a teaspoonful salt. Place in a greased casserole, cover with half a cupful cold water, and one tablespoonful tomato sauce. Bake about half-an-hour. until the cabbage softens, add one slightly-beaten egg to which three tablespoon fills milk have been added, sprinkle with grated cheese, and bake 20 to 30 minutes, or longer if uncovered.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21278, 3 September 1932, Page 7 (Supplement)
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79CABBAGE CASSEROLE New Zealand Herald, Volume LXIX, Issue 21278, 3 September 1932, Page 7 (Supplement)
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