STUFFED CABBAGE Make this an oven dinner
Reading edition
1 medium-sized cabbage 1 can Franco-American Spaghetti 3 tablespoons finely chopped green pepper 1 cup left-over meat (corned beef, ham), cut in pieces 1 teaspoon salt ⅛ teaspoon pepper
Cut away center leaves of cabbage, leaving thickness of 3 or 4 leaves outside. Mix other ingredients, fill cabbage shell and fasten together with toothpicks. Set on rack in covered roaster. Pour ½ inch boiling water in bottom of pan, cover and bake in moderately hot oven (375° F.) 30 minutes. Brush with melted butter and serve on hot platter surrounded by baby carrots which have been cooked in roaster around cabbage. For dessert, serve spice cake with hot nutmeg or lemon sauce.
IMAGINE! SUCH DELICIOUS SPAGHETTI FOR 3¢ A PORTION!
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