Stuffed Cabbage Leaves (kaaldolmer)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 large cabbage
• water
• salt
• 2 tablespoons rice
• 2 cups milk
• 1/2 lb ground lamb
• 1/2 lb ground veal, may substitue ground sirloin
• 1 teaspoon salt
• 5 egg whites
• 1/4 teaspoon pepper, ground
• 1 medium onion, minced
• 1 tablespoon butter
• 1 (10 1/2 ounce) can beef consomme
• 12 teaspoons molasses
• 1/2 teaspoon cornstarch
• 1 tablespoon water

Recipe

• 1 cut the core from a large cabbage and cook in salted water for 15 minutes. drain, cool slightly, and remove 24 large outer leaves.
• 2 simmer 2 tbsp rice in 2 cups milk for 40 minutes. cool.
• 3 mix 1/2 lb ground lamb, 1/2 lb ground veal or sirloin, and 1 tsp salt. gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. slowly add the rice mixture to make a smooth creamy filling. stir in 1/4 tsp ground pepper and 1 medium onion, minced.
• 4 preheat the oven to 375 degrees.
• 5 cut the heavy thick part of the stalks from the cabbage leaves. take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. put a tablespoon of the meat filling on each leaf. roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
• 6 arrange the rolls in a buttered baking pan (9x12 1/2 inches). add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. bake in the moderately hot oven for 30 minutes. turn each roll and bake for 30 minutes longer.
• 7 arrange the cabbage rolls side by side in a warm serving casserole.
• 8 for the sauce:.
• 9 stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. cook over direct heat, stirring, for 2 minutes. pour the sauce over the cabbage rolls.