🚀 go-pugleaf

human filets, or ground chuck
Onions
peppers
celery
garlic
soy sauce
salt pepper, etc
Olive oil
breadcrumbs
Tomato Gravy (see index)

Boil the cabbage leaves for 2 minutes to soften. 
In skillet, brown the meat in a little olive oil, 
   then add onions, peppers, and celery (all chopped finely) 
   and season well. 
Place in a large bowl and cool. 
Add seasoned breadcrumbs and a little of the tomato gravy, 
   enough to make the mixture pliable.
Divide the stuffing among the cabbage leaves then roll. 
Place seam down in a baking pan. 
Ladle tomato gravy on top, 
   and bake at 325� for 30 - 45 minutes.



Umbilical Cordon Bleu

Nothing is so beautiful as the bond between mother and child, 
so why not consume it? 
Children or chicken breasts will work wonderfully also.

4 whole umbilical chords (or baby breasts, or chicken breasts)
4 thin slices of smoked ham, and Gruyere cheese
Flour
eggwash (milk and eggs)
seasoned bread crumbs
1 onion
minced
salt
pepper
butter
olive oil

Pound the breasts flat (parboil first if using umbilical 
   cords so they won?t be tough). 
Place a slice of ham and cheese on each, along with some minced onion 
   then fold in half, trimming neatly. 
Dredge in flour, eggwash, then seasoned breadcrumbs; 
   allow to sit for a few minutes. 
Saut� in butter and olive oil until golden brown, 
   about 6 minutes on each side.



Shish Kababes

As old as the hills, this technique has employed seafood, beef, pork, lamb, 
poultry, and ve