As part of an ongoing series, we are publishing one recipe every week from Pontiac County Recipes, a small book that is home to a collection of kitchen secrets from across the region, published by Pontiac Printshop in 1968.
Our recent rediscovery of this book has inspired us to recirculate its recipes, by way of this newspaper, through the communities from which they first came to us.
Stuffed cabbage is a tradition in many Eastern European countries for its simple preparation and mild flavour.
This version of a stuffed cabbage calls for three different ground meats, but feel free to take as many liberties as you would like with meat varieties. Enjoy this hearty dish with a bowl of borscht (beet soup) or in true Eastern European fashion with a shot of vodka.
If you recognize a recipe from either your grandparents’ kitchen, or from your own, please write to us. We would love to hear about how these recipes have lived on.
