| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Eggs |
Swedish |
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Cabbage |
|
|
Filling: |
| 1/4 |
c |
Rice |
| 1 |
c |
Water |
| 1 |
c |
Milk |
| 1/3 |
lb |
Ground beef |
| 1/4 |
lb |
Sausage or ground pork |
| 1 |
|
Egg |
| 1 1/3 |
c |
Milk or cream |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Cut core out of cabbage. Blanch cabbage in salted water ( 2 tsp. per qt.
water ) till leafs seperate. Remove stem.
Cook rice in water till water is just gone then add milk and finish
cooking. Mix meat, egg, milk, salt, and white pepper together.
Take a cabbage leaf and place 2 tablespoons of meat mixture on one end
and pull sides over center and roll. Brown cabbage rolls in 2 tablespoons
of butter and brown sugar. Turn over and brown and then place in roasting
pan. Sprinkle with brown sugar. Deglaze skillet and add to pan. Cover with
water and a little bouilion. Bake for 1 - 1 1/2 hrs. at 350 degrees.
Arrange on platter. Make sauce by putting 1 1/2 tablespoons flour, salt
and pepper to taste and 1/2 cup cream with pan juices. cook till thick and
pour over rolls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Find God and you find everything”