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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups
water. Cool cabbage, core and remove 12 large leaves. Spread leaves
out flat. Saute onion in 2 tablespoons butter until softened, then
mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of
the mixture in the middle of each leaf, fold up sides, roll up and
secure with a toothpick. Place the rolls in one layer in a large pot,
add reserved water, lemon juice and remaining butter. Cover and
simmer 1 hour. Remove cabbage rolls from pot. Mix flour paste into
cooking liquid and cook 3-4 minutes until thickened. Add remaining
salt and white pepper. Pour over cabbage and serve.
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