|Firm head cabbage||1 Medium|
|Ground cooked ham||2 Cup (32 tbs)|
|Mashed carrots||1 Cup (16 tbs), mashed|
|Mashed potatoes||1 Cup (16 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
|Onion||1 Medium, finely chopped|
|Dry madeira||2 Tablespoon|
|Green noodles||12 Ounce (1 Package)|
|Crushed thyme||1 Tablespoon, crushed|
|Peeled tomato strips||10 , peeled|
Remove core from cabbage; cover with boiling water.
Let stand until leaves are easily detached; remove 16 large leaves.
Cut coarse section from base of each leaf.
Combine ham, carrots, potatoes, salt, pepper, 2 tablespoons stock, and egg; blend thoroughly.
Shape into 8 rolls; place in center of 8 cabbage leaves.
Overlap edges; tuck iri top and bottom edges.
Place, fold-side-down, on remaining cabbage leaves; repeat procedure, securing rolls with string.
Steam 45 minutes.
Melt 2 tablespoons butter in skillet; saute onion until tender but not browned.
Sprinkle with paprika; stir in 1 3/4 cups stock.
Dissolve cornstarch in 1/4 cup stock; add to onion mixture.
Cook, stirring constantly, until thickened.
Stir in 1 tablespoon butter and Madeira.
Prepare noodles according to package instructions; drain well.
Melt remaining butter in saucepan; stir in noodles and thyme.
Toss to coat well; place in shallow, heated serving dish.
Top with cabbage rolls; garnish with tomatoes as shown in illustration.
Spoon small amount of sauce over cabbage rolls; serve with remaining sauce.
An equal amount of ground, cooked beef can be substituted for ham, if desired.