Stuffed cabbage with lemon sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cabbage |
| 1½ | quart | Boiling water |
| 3½ | teaspoon | Salt |
| 1 | large | Onion; minced |
| ¼ | cup | Butter |
| 1 | pounds | Ground beef |
| ½ | cup | Cooked rice |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Flour; mixed with |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | White pepper |
Directions
BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2½ 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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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