Ingredients
-
1
-
-
-
2
-
2
-
1/2
-
1/2
-
1
-
5
-
1/4
-
1
-
1
-
1
-
12
-
1/2
Directions
Stuffed Cabbage Leaves (Kaaldolmer), Stuffed cabbage leaves are popular all over the world, and in Scandinavia cabbage leaves are filled with well-seasoned tidbits This recipe can be prepared in advance and reheated in their sauce just before serving This recipe is from Scandia’s in Los Angeles, and the recipe is from A Treasury of Great Recipes by Mary & Vincent Price This is great served with mashed potatoes and buttered green beans as a main dish, or it can be used as an appetizer serving the individual rolls , We loved the flavor of the stuffed cabbage I did have a few problems The first being that I only got 14 large leaves out of my cabbage and I thought I got a huge one But that was ok because they fit perfect in the pan The other problem was the mixture was like soup so I added in another pound of meat I did use the veal and the pork This seemed to help it some I don’t know why there is only 2 tablespoons of rice You can’t taste it But we sure liked the flavor of the gravy I served it as suggested with mashed potatoes and green beans Thanks for posting 🙂
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Steps
|
1
Done
|
Cut the Core from a Large Cabbage and Cook in Salted Water For 15 Minutes. Drain, Cool Slightly, and Remove 24 Large Outer Leaves. |
|
2
Done
|
Simmer 2 Tbsp Rice in 2 Cups Milk For 40 Minutes. Cool. |
|
3
Done
|
Mix 1/2 Lb Ground Pork, 1/2 Lb Ground Veal or Sirloin, and 1 Tsp Salt. Gradually Beat in 5 Eggwhites, One at a Time, Beating Vigorously After Each Addition. Slowly Add the Rice Mixture to Make a Smooth Creamy Filling. Stir in 1/4 Tsp Ground White Pepper and 1 Medium Onion, Minced. |
|
4
Done
|
Preheat the Oven to 375 Degrees. |
|
5
Done
|
Cut the Heavy Thick Part of the Stalks from the Cabbage Leaves. Take One Leaf at a Time and Overlap Slightly to Close Up the Opening Left by Removing the Stalk. Put a Tablespoon of the Meat Filling on Each Leaf. Roll Leaf Over Once, Turn Sides Over Filling, Then Roll to the End of Leaf, Completely Enclosing the Filling. |
|
6
Done
|
Arrange the Rolls in a Buttered Baking Pan (9x12 1/2 Inches). Add 1 10 1/2 Oz Can of Beef Consomme and Spread Each Roll With 1/2 Tsp Molasses. Bake in the Moderately Hot Oven For 30 Minutes. Turn Each Roll and Bake For 30 Minutes Longer. |
|
7
Done
|
Arrange the Cabbage Rolls Side by Side in a Warm Serving Casserole. |
|
8
Done
|
For the Sauce:. |
|
9
Done
|
Stir Into Liquid Remaining in Pan: 1/2 Tsp Cornstarch Mixed With 1 Tbsp Water. Cook Over Direct Heat, Stirring, For 2 Minutes. Pour the Sauce Over the Cabbage Rolls. |
