Stuffed Cabbage

Ingredients

• 1 lb. ground beef
• 1/2 lb. ground pork
• 1 large onion, grated
• 2 eggs, beaten
• 1/2 c. dried bread crumbs
• 1 tbsp salt
• 3/4 tsp pepper
• 1/2 tsp mace
• 1 c. milk
• 3 1/2 lb. green cabbage
• 2 c. hot water
• 1/2 tsp salt
• 6 peppercorns
• snipped parsley

Directions

In bowl, blend ground meats with onion, eggs, bread crumbs, 1 tbsp salt, pepper, mace and milk; refrigerate.

Remove wilted leaves from cabbage; cut 1" slice from top of cabbage; reserve slice and leaves. With paring knife, scoop out center of cabbage, leaving 1/2" thick shell. Next, firmly pack meat mix into cabbage shell; place the 1" cabbage slice on top; then wrap with wilted leaves.

Now tie up cabbage with string, securing top and leaves. Place in large kettle add hot water, 1/2 tsp salt, peppercorns cover tightly.

Simmer 1 1/2 hours, or until meat filling is firm to touch. Then lift onto heated platter; remove string, top and wilted leaves. Sprinkle with parsley. Serve cut into wedges with Horseradish Sauce: Into 2 tbsp melted butter in saucepan, stir 2 tbsp flour. Stir in 1 1/2 c. canned condensed chicken or beef broth, undiluted, a little at a time. Add 3 tbsp lemon juice, 3/4 tsp salt, 1/4 tsp pepper, 1 tbsp sugar and 1/4 c. horseradish. Simmer 2 or 3 minutes. (This recipe is from Denmark and I have made it several times. It is well worth the trouble.)

Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
burbage@pell.net
Stuffed Cabbage