Only one I know of is Dean’s Diner, I think, on 22 down Blairsville? Unless I’m misremembering

Oh that’s good to know! When I tried it without soaking, I found that the larger leaves were still a little tough. But that might have just been due to them being the outer leaves and being tougher anyway :)

That sounds like a very yummy way to grow up! It makes me curious what y’all’s Thanksgiving looked like - was it “traditional”, or did all that ethnic food culture come into play? 😄

You’re very welcome! This is my favorite part of collecting these old books - collecting the little bits of wisdom tucked inside and getting to share them 🥰

Thank you so much - please do update me when you get the chance! :)

By the way - there's a wonderful trick to prepping cabbage leaves in this post (Widow Clinton's Cabbage Rolls, image 12) that might save you some time in the kitchen and on your feet. She has a process to prepare the cabbage by soaking, freezing, and thawing the whole head, to replace the par-boiling process. I've tried it and was very impressed, it works great!

Another time-saver you could use, which my mother did to add minced onion into her meatloaf, is to run your onion through the large holes of a cheese grater. It will put out A LOT of onion "tear gas" lol, but nothing gets the onion more fine and uniform more quickly! :)

Sorry about the dirty phone camera lens lol. At least it's legible!

u/haista_napa kindly requested the Norwegian and the Swedish meatball recipes from this fascinating little book, put together by the University of Pittsburgh International Women's Club. Of course, when I open the book and find two solid pages of meatball recipes, I'm not going to leave a single one out! I hope one of these is the childhood recipe you're looking for, friend <3 either way, please let us know how they turn out!