Helen Cazepis makes Greek stuffed cabbage, February 1961
Published In
Ann Arbor News, March 2, 1961
Caption
Gently Does It: Mrs. Nicholas Cazepis carefully rolls a ground beef, rice and onion mixture into individual cabbage leaves during preparation of Dolmades - creamed stuffed cabbage leaves. The cabbage rolls are then covered with a lemon-flavored egg sauce in this recipe of Greek origin.
Ann Arbor News, March 2, 1961
Caption
Gently Does It: Mrs. Nicholas Cazepis carefully rolls a ground beef, rice and onion mixture into individual cabbage leaves during preparation of Dolmades - creamed stuffed cabbage leaves. The cabbage rolls are then covered with a lemon-flavored egg sauce in this recipe of Greek origin.
Year
1961
Month
February
Rights Held By
Donated by the Ann Arbor News. © The Ann Arbor News.
Copyright
Copyright Protected