|Rice||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cabbage head||1 Medium|
|Ground chuck||1⁄3 Pound|
|Ground pork||1⁄4 Pound|
|White pepper||1⁄4 Teaspoon|
|Beef bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Cream||1⁄3 Cup (5.33 tbs)|
|Brown sugar||2 Tablespoon|
Add rice to 1 C.boiling water; simmer, uncovered, 10 minutes, until rice has absorbed all water.
Add milk; cook over low heat, uncovered, stirring occasionally, 30 minutes, or until rice is tender; cool.
Clean cabbage, cut out core.
Cook in boiling salted water until leaves separate easily; drain.
Put aside about one dozen of largest leaves; trim off thick center vein.
Mix rice with meat, egg, cream, salt and pepper.
Place about 2 T.of filling on each cabbage leaf; fold up and fasten with toothpicks.
Put hot butter in Dutch oven or similar container.
Brown cabbage rolls on all aides.
Sprinkle with brown sugar.
Pour on bouillon cubes (dissolved in 2 C.boiling water).
Cook over low heat, covered, 1 and 1/4 hours, or until tender, basting occasionally.