Prep 20 mins
Cook 1 hr
This is one of my Aunt Maralee's favorite recipes. She would make the cabbage rolls along with mashed potatoes and corn for dinner. Her house, especially the kitchen always smelled so wonderful.
- 1 small head white cabbage
- water, to cover whole cabbage
- 1⁄2 teaspoon salt
- 1⁄2 cup water
- 1⁄4 cup white rice
- 1 1⁄2 cups milk
- 12 ounces fresh ground beef
- white pepper
- 1⁄3 teaspoon thyme
- margarine or butter
- 1⁄2 cup light cream
- Cut out the core and put the cabbage in salted boiling water.
- Cook covered, until the leaves are slightly soft and easy to remove from the core.
- Peel off the leaves one by one and drain on a rack or towel.
- Trim the coarse centre vein of each leaf.
- To make the filling, bring the water to a boil.
- Add the rice and cook covered, until the water is almost absorbed.
- Stir in the milk and cook till the mixture resembles a thin porridge.
- Let cool.
- Mix with the meat and spices, add more milk if necessary.
- Put a large tablespoonful of filling on each cabbage leaf.
- Fold the leaf around the filling and secure the roll with a toothpick.
- Heat a skillet with a little margarine or butter. (Your choice).
- Brown a few rolls at a time, over moderate heat.
- Transfer to a casserole.
- When all the cabbage rolls are browned add a little beef Bouillon or water to the casserole, cover and let simmer for about 30 minutes.
- Add the cream and cook for another 15 minutes.
- Serve with boiled potatoes and lingonberry preserve.
i'm so glad o have found this recipe my mother who has now passed away used to make this and it was a favorite i tried one time and totally messed it all up i didn't know you had to boil the cabbage first!! so although i have not yet tried this recipe i will be soon and am sure it will be very tasty!!