Stuffed Cabbage With Lemon Sauce

Recipe Ingredients

1 teaspoon	5ml	Cabbage (medium)
1 1/2		Boiling water
3 1/2 teaspoons	17ml	Salt
1 teaspoon	5ml	Onion - minced (large)
1/4 cup	49g / 1.7oz	Butter
1 lb	454g / 16oz	Ground beef
1/2 cup	80g / 2.8oz	Cooked rice
1/4 teaspoon	1.3ml	Pepper
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Flour - mixed with
2 tablespoons	30ml	Water
1/8 teaspoon	0.6ml	White pepper

Recipe Instructions

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.

Source:
A Jewish Mother's Cookbook--Elaine Radis

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