| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Cabbage |
| 1 1/2 |
qt |
Boiling water |
| 3 1/2 |
ts |
Salt |
| 1 |
lg |
Onion; minced |
| 1/4 |
c |
Butter |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Cooked rice |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Flour; mixed with |
| 2 |
tb |
Water |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups
water. Cool cabbage, core and remove 12 large leaves. Spread leaves out
flat. Saute onion in 2 tablespoons butter until softened, then mix with
beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in
the middle of each leaf, fold up sides, roll up and secure with a
toothpick. Place the rolls in one layer in a large pot, add reserved water,
lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage
rolls from pot. Mix flour paste into cooking liquid and cook 3-4 minutes
until thickened. Add remaining salt and white pepper. Pour over cabbage and
serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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