Cabbage Rolls (version 2)


1/2 pound each ground lean beef, veal, turkey or chicken and pork
1 egg, beaten
1/2 cup milk
1/2 cup fine unseasoned dry bread crumbs
1 teaspoon salt and molasses
1/4 teaspoon ground ginger, nutmeg and allspice
1 small Vidalia or sweet type onion - finely chopped
1 large head green or savory cabbage
1/2 cup boiling water
1/4 cup butter
1/2 cup milk -- (approximately)
1 tablespoon cornstarch


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. 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. Mix reserved water from boiling leaves with butter and drippings. Pour over filled rolls. Cover. Bake at 375 degrees for 1 hour. Remove from oven. Drain off juices into measuring cup. Add milk to equal 1 cup liquid. Stir in cornstarch. Bring to boiling. Cook until thickened. Pour over cabbage rolls. Bake at 375 degrees, uncovered, for 15 minutes or until browned and heated through.

Other recipe variations of Cabbage Rolls :

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