Stuffed Cabbage Rolls
|Cabbage||3 1⁄2 Pound|
|Ground veal||1 Pound|
|Ground beef||1 Pound|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dry breadcrumbs||2⁄3 Cup (10.67 tbs)|
|Grated onion||4 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Canned condensed beef broth||21 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Remove and discard wilted outer leaves from head of cabbage; rinse and cut out the core.
Put cabbage in kettle; add boiling water to cover and 1 teaspoon salt.
Cover and bring water to boiling; reduce heat and simmer until cabbage leaves are softened, about 5 minutes.
Carefully separate the leaves and set aside 16 large and 16 small leaves to drain on absorbent paper.
Combine the ground meat and the milk, crumbs, onion, salt, and nutmeg; mix thoroughly.
Place a small cabbage leaf in center of a large leaf.
Put about V3 cup of the meat mixture onto the center of each small leaf.
Roll each leaf, tucking ends in toward center.
Fasten securely with wooden picks and tie with cord.
Combine beef broth and water in a saucepot and bring to boiling.
Add cabbage rolls one at a time so that water continues to boil.
Reduce heat; cover and cook about 25 minutes, or until the cabbage rolls are tender.
Remove rolls with slotted spoon; reserve broth for sauce or gravy.
Remove wooden picks and cord from rolls and keep rolls warm.
Combine the flour and water in a saucepan and blend thoroughly.
Add 2 cups of the reserved broth slowly, stirring constantly.
Cook and stir over medium heat until sauce comes to boiling; cook 3 minutes longer until thickened and smooth.
Pour sauce over cabbage rolls in a serving dish.
If desired, use Cream Gravy, below, instead of the sauce.