|Cabbage leaves||6 Large|
|Cooked rice||4 Ounce|
|Very finely chopped onion||2 Teaspoon|
|Minced meat||4 Ounce|
|Powdered mace||1 Teaspoon|
|Worcester sauce||1 Tablespoon|
|Stock||1⁄2 Cup (8 tbs)|
Wash and boil the cabbage leaves for 5 min in salt water.
Mix the filling, moistening it with stock and flavouring it carefully.
Form into rolls.
Remove a little of the coarse vein of the cabbage leaves.
Wrap each roll of filling in a cabbage leaf and tie with cotton or secure with a cocktail stick.
Place in a saucepan, barely cover with stock, put on lid and simmer very gently 45 min Lift on to a hot dish and thicken stock by boiling it with blended arrowroot (1 teasp to 1/4 pt of stock).
Pour sauce over cabbage rolls and serve immediately.