Cooking - for a new lifestyle (Our Test Kitchen)

1 medium cabbage, chopped and spread on cookie sheet. 1 tbsp salt sprinkled over cabbage. Let stand one hour. Squeeze juice out by hand. Chop up celery, carrot, pepper, etc and add to cabbage. Mix together 1 cup white vinegar, 2 cups white sugar, 1/4 cup water, 1 tsp celery seed and 1 tsp mustard seed.  Boil one minute.  Let cool. Pour over cabbage.   Place in bags and freeze.

1 lb. ground beef 3/4 c. uncooked long-grain rice 1 large onion, chopped 2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper 1 (28 oz) can tomato cause 1/4 c. cider vinegar 2 tbsp. brown sugar, packed 1 tbsp. dry mustard 8 cups cabbage, coarsely chopped (1/2 head) In large bowl, mix together beef,rice, onion, garlic, salt and pepper.  In small bowl, stir together tomato sauce, vinegar, brown sugar and mustard.  Layer 1/3 of the cabbage in bottom of 3-quart deep casserole.  Arrange half of the beef mixture on top.  Cover with another 1/3 of the cabbage and then add the remaining beef mixture.  Cover with remaining cabbage.  Pour tomato sauce mixture over top, but do not stir.  Casserole will be quite full.  Cover; let sit at room temperature for about 20 minutes.  Bake at 325 F for 2 hours, without stirring. Mom wasn't crazy about it.  I liked it quite a bit but I think next time I wouldn't use quite so much cabbage.