Mrs. Anton (Mary) Schuurman contributed her Dutch Cabbage Rolls recipe to the Favourite Recipes Cookbook, which was compiled by the Women’s Association of Central Baptist Church in 1969.
During the 1960s, Mary Schuurman resided on Napier Street in Sarnia with her husband, Anton. She was often at events hosted by the International Symphony Orchestra Women’s Association, as she acted as their event coordinator! Unfortunately, we lose track of Mary after 1969. The couple may have left the Sarnia area.
Did you know Mary Schuurman? We would love to know more about her time with the International Symphony Orchestra!
Mary Schuurman’s Dutch Cabbage Rolls
- 1 pound ground beef
- ⅓ cup rice
- 1 egg
- 1 onion (chopped fine)
- 2 tablespoons shortening
- juice of lemon
- 1 can tomato soup
- ½ cup chopped celery
- 1 tablespoon sugar
- 1 tablespoon chopped parsley
- 6 cabbage leaves, salt and pepper.
Combine salt, pepper, meat and rice. Mix well. Sauté onion in butter until soft, add celery and parsley, lemon juice and sugar. Cook for 10 minutes. Wash cabbage leaves, boil until tender, put equal amounts of meat into leaves. Roll tightly and secure with toothpick. Place rolls in saucepan, pour sauce over them and cover. Cook very slowly for 3 hours.
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