Cabbage-Clam Rolls
Ingredients
- 1 medium head of cabbage
- 2 c. cooked rice
- 1 lb. hamburger
- 1 c. ground clams
- 1 medium onion, chopped
- Salt and pepper to taste
- 1 c. water or cabbage water
Method
- Cook cabbage long enough to separate your leaves.
- Brown chopped onion, stir in hamburger and cook until meat is well done. Salt and pepper.
- Add rice and ground clams.
- Place about 2 Tbsp. mixture into cabbage leaf. Fold over and press into roll shape.
- Bake in greased casserole for 40 minutes at 350.
Notes from the transcription
- (Add cup water or cabbage broth to casserole.)
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.