Stuffed Cabbage

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 large head of cabbage (3 to 3 1/2 lbs)
• add water, to cover cabbage
• 1 teaspoon salt
• 1 lb mixed ground veal or 1 lb ground beef
• 1 1/4 cups milk
• 2/3 cup breadcrumbs
• 4 teaspoons finely chopped onions
• 1/2 cup brown rice (optional)
• 2 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 teaspoon salt
• 1/2 teaspoon cardamom
• 2 cups milk

Recipe

• 1 rinse and cut core from cabbage.
• 2 put cabbage in pot and boiling water to cover and 1 tsp salt.
• 3 cover and simmer about 5 minutes, or until leaves are softened.
• 4 carefully separate cabbage leaves and set aside on paper towel to drain.
• 5 filling.
• 6 mix together veal or beef, 1/2 cup rice, 1 1/4 cups milk, bread crumbs, onion, 2 1/2 tsp salt and nutmeg.
• 7 cabbage rolls.
• 8 place a small cabbage leaf in the center of a large leaf.
• 9 drop about 1/2 cup of meat mixture onto the center of each small leaf.
• 10 roll each leaf, tucking ends in toward center.
• 11 fasten with tooth picks.
• 12 bring water and salt to boil in pot.
• 13 add cabbage rolls one at a time so water continues to boil.
• 14 reduce heat, cover and cook 30 minutes, or until tender.
• 15 carefully remove rolls with a slotted spoon.
• 16 remove tooth picks.
• 17 place rolls in a serving dish and serve with gravy and lingonberry preserves.