Cab­bage rolls are tasty with Black An­gus beef

Northumberland Today - - SCENE & HEARD - DON HOUS­TON

This recipe is in­spired by the avail­abil­ity of lo­cal fresh cab­bage and my great fresh ground Black An­gus beef. If you were to dou­ble the recipe you could use 1 lb beef and 1 lb ground pork. Of course for the brave of heart or the recipe tam­per­ers you can change the meat and the spices; but you have to have the cab­bage!

Last week’s recipe for mashed potato had an er­ror/omis­sion for the sec­ond type of mashed-creamy. The com­plete recipe is on my web­site – www.hous­ton­snat­u­ralmeats. ca. If you need any in­for­ma­tion on Free Run Chick­ens, Black An­gus Beef, Men­non­ite Sausage/ bacon/pork/poul­try, lo­cal On­tario Lamb, Home-made and Nat­u­rally raised or grown prod­ucts, recipes you would like to see, or food items you can’t

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Cab­bage rolls are just right with fresh lo­cal cab­bage and Black An­gus Beef, writes Dou Hous­ton this week.

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