Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal!—Mrs. Bernard Snow, Lewiston, Michigan
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago.
I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time.
-Gusty Crum, Dover, Ohio
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare.
Meet the Cook: Those who like the taste of Reuben sandwiches and sauerkraut are sure to savor these distinctive meatballs. The recipe was given to me by a good friend, Helga Stremel, who is from Germany and is a wonderful cook.
-Irlana Waggoner, Hays, Kansas
Convenience items, including bottled barbecue sauce and canned pineapple and cranberry sauce, speed preparation of this sweet and tangy main dish. It's a snap to throw together, yet tastes like it took a lot of work. My family loves its Hawaiian flavor.
-Nancy Decker, Lemoore Navel Air Station, California
These hearty meatballs are a family favorite and a big hit wherever they go! In their delicious barbecue sauce, they're a perfect dish to pass and also work well as hors d'oeuvres. —Jane Barta, St. Thomas, North Dakota