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ground lean beef egg milk bread crumbs salt ground ginger onion head green cabbage boiling water butter milk cornstarch
Viewed: 43 - Published at: 8 years agoIngredients
- 1/2 lb. each ground lean beef, ground veal and ground pork
- 1 egg
- 1/2 c. milk
- 1/2 c. fine dry bread crumbs
- 1 tsp. each salt and molasses
- 1/4 tsp. each ground ginger, nutmeg and allspice
- 1 small onion, finely chopped
- 1 large head green cabbage
- 1/2 c. boiling water
- 1/4 c. butter or margarine
- 1/2 c. milk
- 1 Tbsp. cornstarch
Method
- In a mixing bowl, blend meats with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion; mix well.
- Cut out core of cabbage.
- Carefully separate outer 12 leaves (reserve remainder for other use).
- Remove center thick vein of each leaf.
- Drop leaves into boiling water.
- Cover and steam 3 minutes or until soft and bright green.
- Remove with slotted spoon; reserve liquid.
- Evenly divide meat among cabbage leaves.
- Fold sides in and roll up.
- Fasten with wooden pick. Heat butter in frying pan.
- Brown rolls on all sides.
- Transfer them to a 3-quart casserole as they brown.
