| How To Cook: |
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1. Wash and trim the cabbage, cutting out the core, and cook for a few minutes in boiling salted water until the leaves will separate easily; drain, reserving some of the liquor, then trim the thick centre rib from each leaf.
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2. Put the washed rice into a pan with 1 cup boiling water and simmer until the water is absorbed; add the milk and cook slowly until tender, stirring occasionally.
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3. Mix the rice with the minced meats and seasonings and put some of the mixture on to each cabbage leaf; roll up and tie with string or skewer with a cocktail stick.
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4. Melt the butter in a frying pan and fry the cabbage rolls in it, turning them occasionally with a spoon.
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5. Sprinkle the sugar over them and continue frying until they are a rich brown colour.
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6. Cool slightly and then add a little of the water in which the cabbage was cooked; simmer gently with a lid over the pan for about 1 hour.
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7. Remove the strings or skewers before serving.
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8. Make gravy with the cooking juices, thickening them with a little flour and cream or milk; pour this over the rolls.
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