Kellogg's - "Bran New Idea" Book

Picture of

Stuffed Cabbage Leaves

Cooking time: 30-40 minutes

  • Filling
  • 8 large Cabbage leaves 8 large
  • 1 Onion 1
  • 8oz Minced beef 225g
  • 2oz Mushrooms 50g
  • Oil
  • 2 level teasp Mixed herbs 2 x level 5 ml sp
  • 1 tbsp Tomato puree 1 x 15ml sp
  • ½ teasp Salt ½ x 5ml sp
  • Black pepper
  • 3oz All-Bran Cereal 75g
  • 1 tbsp Milk 1 x 15ml sp
  • Sauce
  • ½ pint Milk 300ml
  • 1oz Margarine 25g
  • 1oz Flour 25g
  • 2 tbsp Tomato ketchup 2 x 15 ml sp
  • 2oz Mushrooms 50g
  • Salt and pepper

To make the Sauce
Put the milk, margarine and flour into a small saucepan. Heat, stirring continuously, until the sauce thickens. Stir in the mushrooms, tomato ketchup and salt and pepper to taste.

Wash cabbage leaves and cook in boiling water for 3-4 minutes. Drain, peel and chop onion, wash and slice the mushrooms. Heat the oil and fry onion for 3-5 minutes. Add the meat and cook for 5 minutes. Stir in the mushrooms, herbs, tomato puree, salt, pepper and All-Bran and cook gently for about 10 minutes. Add the milk and 2 tablespoons of the sauce. Mix well. Place cabbage leaves flat on a board. Place the meat mixture in the centre of each cabbage leaf. Fold up and put in an ovenproof dish.

Pour the sauce over the top of the cabbage leaves. Cover with a lid or tin foil.
Bake in a moderate oven, 180°C (350°F) Gas Mark 4, for 30-40 minutes.
Serve with jacket potatoes.

From: Mrs. M. Talbot,

West Country Pie

Cooking time: 45-50 minutes

  • Pastry
  • 12oz Plain flour 350g
  • 3oz Margarine 75g
  • 3oz Lard 75g
  • 3 tbsp Water 3 x 15ml sp
  • ½ level tsp Salt ½ x level 5 ml sp
  • Filling
  • 4oz All-Bran Cereal (crushed) 100g
  • 1 lb Sausage meat 450g
  • 1½ teasp Dried sage 1½ x 5 ml sp
  • ¼ pint Cider 150 mls
  • 8oz Baking apples (finely sliced) 225g
  • Salt and pepper

To make the pastry mix the flour and salt together. Add the margarine and lard and mix until this resembles fine breadcrumbs. Add the water and mix to a stiff dough. Use half the pastry to line a 9" (23cm) pie plate (or line a well greased 8- (20cm) round cake tin).

Mix all the ingredients for the filling together. Fill the pie plate (or cake tin) with the sausage mix. Damp the edges and cover with remaining pastry. Bake in a moderately hot oven, 200°C (400°F) Gas Mark 6, for 15 minutes, then reduce the oven to 190°C (375°F) Gas Mark 5, for a further 30-35 minutes.

From: Mrs. J. Reekie,