Stuffed Cabbage Rolls Recipe
Ingredients
| Cabbage | 1 Large | |
| Ground beef | 1 1/2 Pound | |
| 1/3 cup uncooked regular rice | ||
| Milk | 1/2 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Egg | 1 | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| 1/2 teaspoon instant beef bouillon | ||
Directions
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.
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.
Chef
