Cabbage  Rolls






1 medium head cabbage

1 1/2 cups chopped onion, divided

1 tablespoon butter

2 cans (14 1/2 ounces each) Italian stewed tomatoes

4 garlic cloves, minced

2 tablespoons brown sugar

1 1/2 teaspoons salt, divided

1 cup cooked rice

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 teaspoon pepper

1 pound lean ground beef

1/4 pound bulk Italian sausage

1/2 cup V8 juice (optional)






In a Dutch oven, cook cabbage in boiling water for 10 minutes

or until outer leaves are tender; drain.

Rinse in cold water; drain.


Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.


In a saucepan, saute 1 cup onion in butter until tender.

Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.

Simmer for 15 minutes, stirring occasionally.


Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper

and remaining onion and salt.


Add beef and sausage; mix well.


Remove thick vein from cabbage leaves for easier rolling.


Place about 1/2 cup meat mixture on each leaf; fold in sides.

Starting at an unfolded edge, roll up leaf to completely enclose filling.

Place seam side down in a skillet.

Top with the sauce.


Cover and cook over medium-low heat for 1 hour.


Add V8 juice if desired.


Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.



Serves 4






Bacon  Wrapped  Beef  Fillets






6 beef tenderloin fillets (1 to 1 1/2 inches thick and 6 ounces each)

12 bacon strips

1 teaspoon dried sage, crumbled

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried savory

1/4 teaspoon salt

1/2 teaspoon coarsely ground pepper







Place six bacon strips at a time, on a microwave-safe plate

lined with microwave-safe paper towels.

Cover with another paper towel.

Microwave on high for 2 to 3 minutes or until partially cooked.



In a small bowl, combine the sage, rosemary, savory,

pepper and salt; rub over steaks.


Wrap two strips of bacon around sides of fillets and secure with toothpicks.


Broil 3 to 4 inches from the heat for 6 to 7 minutes on each side

or until meat reaches desired doneness; discard toothpicks.


For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170


Serves 6






Steak  with  Orange-Thyme  Sauce






1/2 cup orange marmalade

1/2 teaspoon dried thyme

1 1/2 teaspoons grated orange peel

1 teaspoon soy sauce

3/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper


1 1/4 pounds boneless beef top sirloin steak





In a small bowl, combine the first seven ingredients.

Set aside 1/3 cup of sauce for basting.


Broil steak 4 to 6 inches from the heat for 8 to 10 minutes on each side,

or until meat reaches desired doneness.


For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170


Bast occasionally while broiling with reserved sauce.


Let stand for 5 minutes before slicing.


Serve with the remaining sauce. 


Serves 4









 Salem's Den  Salem 2004 and Beyond

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