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Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Steamed Cabbage-Beef Rolls with Sauce Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 cabbage head

1 Pound lean ground beef

1/2 Cup yellow onions -- chopped

1 1/2 Cups cooked rice

3 Tablespoons margarine -- melted

1/2 Cup soft bread crumbs

1/4 Teaspoon ground sage

1/4 Teaspoon black pepper

1/2 Teaspoon salt

1 Dash ground nutmeg -- optional

--- Sauce: --- 4 Tablespoons margarine

1/2 Teaspoon chili powder

1/2 Teaspoon salt

2 Tablespoons all-purpose flour

2 Cups tomato juice

1. Cut the core from cabbage. Under running water, carefully remove

about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage,

pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. 3. Place the rolls, seam side down, in a greased 2-quart casserole

dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes.

TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens.

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<h1>Steamed Cabbage-Beef Rolls with Sauce</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 cabbage head 1 Pound lean ground beef 1/2 Cup yellow onions -- chopped 1 1/2 Cups cooked rice 3 Tablespoons margarine -- melted 1/2 Cup soft bread crumbs 1/4 Teaspoon ground sage 1/4 Teaspoon black pepper 1/2 Teaspoon salt 1 Dash ground nutmeg -- optional --- Sauce: --- 4 Tablespoons margarine 1/2 Teaspoon chili powder 1/2 Teaspoon salt 2 Tablespoons all-purpose flour 2 Cups tomato juice 1. Cut the core from cabbage. Under running water, carefully remove about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. 3. Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes. TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens. </TD></TR></TBODY></TABLE> 
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