Name: Butternut Squash Soup
Total time: 1 h
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 stalk celery, chopped; 1 medium carrot, chopped; 2 medium potatoes, cubed; 1 medium butternut squash – peeled, seeded, and cubed; 1 (32 fluid ounce) container chicken stock; Salt and freshly ground black pepper to taste

Ingredients

Units Scale

1 medium head cabbage
Water to cover
1 pound ground beef
1 cup cooked rice
Garlic powder to taste
1 egg
1 (12 fluid ounce) container of favorite tomato sauce
1 tablespoon vinegar
1 tablespoon white sugar
Water to cover

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Instructions

Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and cool completely. Remove the hard outer vein from the leaves.
In a separate large bowl, combine the beef, rice, garlic powder and egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom.
Add the tomato sauce, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom leaves do not burn.)