Stuffed Cabbage Rolls
|Cabbage head||1 Large|
|Ground beef||1 1⁄2 Pound|
|Uncooked regular rice||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Ground allspice||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Half and half/Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon||1⁄2 Teaspoon|
Remove core from cabbage.
Cover cabbage with cold water; let stand about 10 minutes.
Remove 12 cabbage leaves.
Cover leaves with boiling water.
Cover and let stand until leaves are limp, about 10 minutes; drain.
Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
Place about 1/3 cup beef mixture at stem end of each leaf.
Roll leaf around beef mixture, tucking in sides.
Place cabbage rolls seam sides down in ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Pour water over rolls.
Cover and cook in 350° oven until beef is done, about 1 hour.
Remove cabbage rolls with slotted spoon; keep warm.
Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
Gradually stir half-and-half into flour in saucepan until smooth.
Stir in reserved liquid and the bouillon.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.