cabbage rolls

This recipe definitely is not for everyone.  In fact I made it and couldn't handle the cabbage smell so I didn't even try them but my father in law had requested them and knows I like to cook so I made them for him.  He said they were excellent.

1 large head cabbage
3/4 lb. ground pork
3/4 lb. ground beef
1/2 cup finely chopped or ground onion
1 egg
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon paprika

1 teaspoon garlic powder
1 cup rolled oats

1 can (2 1/2 cups) tomato juice
3 cups water

Core the cabbage and place head-down in enough boiling water to cover. Turn off heat. When cabbage has softened, remove from water and separate leaves, leaving them whole.

Trim heavy vein down to make it look flat. Combine meat, onion, egg, seasonings, and oatmeal. Mix well.
In the center of each cabbage leaf place 2 to 3 tablespoons of this filling mixture. Fold two sides down toward center and roll. Secure with toothpicks.
Place in large kettle or Crockpot; Add the tomato juice and water.
Bring to a boil on high heat; reduce heat and simmer for 1 1/2 hours.
Please cabbage rolls on a serving dish. Pour liquid over the cabbage rolls.

Rodney's favorite steak strips

2 lbs of sirloin steak, cut into 1/4 inch wide strips
1/4 tsp mustard
1/2 tsp lemon pepper
3 tablespoons butter
2 tablespoons olive oil
4 ounces sliced mushrooms
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon regular vinegar
1 tsp worchestshire sauce
pinch or two of brown sugar
dash of garlic powder


mix together items in blue, taste test.  Add more sugar if not sweet enough for your taste or more vinegar if too sweet.  Marinade steak in this mix for a couple hours.

After the marinading is done, melt 2 tablespoons of butter in skillet with 1 tablespoon of olive oil, brown steak strips in 2 batches.  Remove to a plate and keep warm. Brown mushrooms and serve on top of steak strips.