INGREDIENTS

INSTRUCTIONS

Drop the cabbage into a large pot of boiling water and let it cook briskly
for about 10 minutes. Remove cabbage (lettingthe water continue to boil)
and carefully detach as many of the outer leaves as you can until it
becomes difficult to separate them. Return the cabbage to the boiling water
and cook for a few mnutes longer. Remove again and detach as many more
leaves as you can. Repeat this process until the whole cabbage has been
separated into individual leaves. (discard the smallest innner leaves.
(Alternate: Freeze the cabbage and separate the leaves as they thaw. R.G.)
Bring the water to a boil in a saucepan. Add the rice and boil briskly for
about 12 minutes. Drain and set aside In a heavy skillet, melt 1/3 of the
butter over high heat. Add 2/3 of the onions and, stirring occasionally,
cook 8-10 minutes, or until they are soft and lightly browned.Transfer them
to a large mixing bowl and add the ground meat, rice, salt and a few
grindings of pepper. Mix together until well combined.
Lay the cabbage leaves side by side and, with a small knife, trim the base
of each leaf of its tough rib end. Place 1/4 cup of the filling and 1 prune
in each of the 12 largest leaves, less filling on the smaller leaves, and
roll up all of the leaves tightly, neatly tucking in the ends as if you
were wrapping a package.
Preheat the oven to 325°. In a heavy skillet, melt 1/3 of the butter and
all of the oil over high heat. When th foam begins to subside, add 4-6 of
the cabbage rolls seam side down and fry 3-5 minutes on each side or until
golden brown. Watch carefully for signs of burning and regulate heat
accordingly. With a slotted spoon, transfer rolls to a shallow ovenproof
baking dish just large enough to hold them in one layer and proceed to
brown the remaining rolls similarly.
Melt the last of the butter in the skillit and add the remaining onions.
Cook 3-4 minutes, or until the onions are soft and translucent, then stir
in the chopped tomatoes, the remaining salt with a few grindings of
pepper.. In a small mixing bowl, beat the flower and sour cream a teaspoon
at a time and stir the mixture into the simmering sauce. Taste for
seasoning and pour the sauce over the cabbage rolls. masking them
completely. Bake uncovered in the center of the oven for 45 minutes, or
until rolls are golden brown. Sprinkle with chopped dill and serve at once.
Recipe By     : Foods of the World, Time-Life Books 1969
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 17:34:09 -0500
From: Rick & Vicki Grunwald <rgrun@innet.com>

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