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What You Need:
(To Serve: 8)
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½ pound ground beef
½ pound ground veal
½ pound ground pork
1 small onion, chopped
2 eggs, lightly beaten
½ cup dry bread crumbs
1 teaspoon salt
1 teaspoon molasses
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 large head cabbage, separated into leaves
3 cups boiling water
¼ cup butter
½ cup milk, plus additional if necessary
1 tablespoon cornstarch
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Translate this recipe:
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| How To Cook: |
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1. Combine meats and onion in large bowl. Combine eggs, bread crumbs, salt, molasses, ginger, nutmeg, and allspice in medium bowl; mix well. Add to meat mixture; stir until well blended.
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2. Drop cabbage leaves into boiling water for 3 minutes. Remove with slotted spoon, reserving ½ cup of boiling liquid.
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3. Preheat oven to 375°. Place about 2 tablespoons meat mixture about 1 inch from stem end of each cabbage leaf. Fold sides in and roll up, fastening with toothpicks, if necessary.
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4. Heat butter in large skillet over medium-high heat. Add cabbage rolls, 3 or 4 at a time, to skillet and brown on all sides. Arrange rolls, seam side down, in single layer in casserole. Combine reserved boiling liquid with butter remaining in skillet; pour over cabbage rolls.
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5. Bake 1 hour. Carefully drain accumulated pan juices into measuring cup. Return cabbage rolls to oven. 6. Add enough milk to pan juices to equal 1 cup. Pour milk mixture into small saucepan.
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6. Stir in cornstarch; bring to a boil, stirring constantly until sauce is thickened. Pour over cabbage rolls. Bake 15 minutes more or until sauce is browned and cabbage is tender.
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