Recipe for cooking stuffed cabbage rolls

Recipes from Norway, Sweden and Finland :: Scandinavian Vegetable Side Dishes

1 (2 pound) head cabbage
1 1/2 lb. (one and a half lbs. ) ground beef
1/3 c. uncooked regular rice
1/2 c. milk
1 med. onion, chopped
1 egg
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground allspice
1/2 c. water
1/2 c. half-and-half
1 Tbsp. flour
1/2 tsp. instant beef bouillon

Remove core from cabbage. Cover cabbage with cold water; let stand about 10 mins.

Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp or soft, about 10 mins.; drain.

Mix beef, rice, milk, onion, egg, salt, pepper and allspice. Place about 1/2 c. beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased 13 x 9-in. baking dish. Pour water over rolls. Cover and bake at 350 degrees fahrenheit until beef is done, about 1 hour.

Remove cabbage rolls with slotted spoon; keep warm. Drain liquid from baking dish, reserving 1/2 c. liquid; skim fat. Gradually stir half-and-half into flour in saucepan until smooth. Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.

Makes 12 rolls.