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CAULIFLOWER (ROUMANIAN)

(Vegetables) - (The International Jewish Cook Book)







Brown a minced onion, add cauliflower cut in pieces with a small
quantity of water; stew, add salt, white pepper, a little sour salt and
red tomatoes; when half done add one-fourth cup of rice. Cook until rice
is done. The onion may be browned either in butter, fat or olive oil, as
desired.











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