1 large head cabbage

2 tsp salt

Water

½ cup cream

½ cup bread crumbs

1 tsp salt

½ tsp allspice

1 lb ground lean beef (or ground pork/beef ½ & ½

1 ½ cups cooked pearl barley or rice

Some syrup or brown sugar

2 cups boiling water (approx) OR omit the water and use some melted butter for brushing over the cabbage rolls)

Cut the core out of the cabbage and place the head of the cabbage in boiling salted water.  Peel the leaves of as they become tender. Let cool. Lightly peel off some of the large vein in the back of the leaft for easier wrapping

 In a bowl mix together well the cream, bread crumbs, ½ cup water, 1tsp salt, the allspice and ground beef (or beef & pork).  Add the cooked barley or rice.  Place 1 to 2 tablespoon filling on each leaf.  Wrap the leaf around the filling tucking in the ends.  Place the rolls seam side down in a heavy casserole dish.  Drizzle syrup or sprinkle brown sugar very lightly over the cabbage rolls.  Cover a bake in a 400 degree oven for 20 minutes.   Remove from the oven and remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls*.  Leave the casserole dish uncovered and lower the oven heat to 200 and continue baking for an hour.  Serve hot.  Makes 12 to 14 cabbage rolls.

 *If you wish, omit the water & instead brush the rolls with melted butter before placing in the oven and lower the heat after 20 min. remove the cover and bake at 200 degrees for 1 hour as above.

Filet of salmon and/or filet of any fish (trout, cod, etc. OR 3 or cans of fish

 Half and half chicken broth and water (2 liters total*

5 diced potatoes

4 Carrots cut into 1 inch pieces

 1 large onion diced or 2 small or a leek or ½ doz. shallots

 1 cup each frozen peas and corn, bay leaf, parsley and other herbs of your preference.

Cook onion carrots in chicken broth and water for 15 min.  Add onion and potatoes. Cook for 20 min.  When vegetables are cooked add fish cut into bite sized pieces, the peas and corn.  Cook for 10 min. until fish flakes easily but still holds together or if using canned fish just mix.    Take pot off heat and mix the milk with some of the hot cooking liquid so that the milk will not curdles.  Heat again at medium low heat just enough that the soup is pleasantly hot.