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Categories:
head cabbage boiling salted water long grain rice milk ground lean pork salt pepper egg whites onion beef broth molasses cornstarch cold water
Viewed: 45 - Published at: 9 years agoIngredients
- 1 large head cabbage
- boiling salted water
- 2 Tbsp. long grain rice
- 2 c. milk
- 1/2 lb. each ground lean pork and veal
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 5 egg whites
- 1 medium onion, finely chopped
- 2 c. beef broth
- 3 Tbsp. molasses
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
Method
- Preheat oven to 375°.
- Grease a 13 x 9 x 2-inch baking pan. Cut out core and cook cabbage in water to cover for 15 minutes to loosen outer leaves.
- Cool in cold water.
- Simmer rice in milk 30 minutes to form a creamy mixture.
- Cool.
- Mix meats, salt and rice mixture.
- Add egg whites, one at a time, then pepper and onion. Filling is soft.
- Carefully peel off 12 cabbage leaves; place on board.
- Cut ribs to make leaves lie flat.
- Place a heaping teaspoon of filling in center of each.
- Roll up, folding in ends. Place seam side down in pan.
- Pour broth around rolls.
- Drop 1 teaspoon molasses on each.
- Bake, uncovered, for 30 minutes; turn rolls and baste.
- Bake 30 minutes longer.
- Transfer rolls to a platter.
- Ladle pan juices into skillet.
- Bring to a boil. Combine cornstarch and cold water to make a paste.
- Stir in cornstarch paste.
- Cook and stir until thickened.
- Serve sauce over rolls.
