Prep 20 mins
Cook 1 hr
This comes from an old World War 2 cookbook my Mom had. It's a bit different than your usual Stuffed cabbage rolls because it has milk or cream instead of tomato sauce.
- 1 lb ground beef
- 1⁄2 lb ground pork tenderloin (omit pork and increase beef to 1+1/2 pounds if you don't like pork)
- 1 cup raw rice
- 1 teaspoon sugar
- 1 chopped onion
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 head cabbage
- 1 tablespoon butter
- 1 cup milk or 1 cup cream
- Mix thoroughly, beef, pork, onion, salt, sugar and pepper.
- Cook the rice according to directions for your brand of rice, and add to to the meat mixture.
- (You can use boiled macaroni in place of rice if you prefer) Wilt cabbage leaves by scalding with boiling water.
- Put some of the meat and rice mixture in the wilted cabage leaves and roll into balls securely.
- Repeat until all the mixture is used.
- Place cabbage rolls in a greased baking pan.
- Dot cabbage rolls with butter.
- Add 1 Cup hot water to the pan.
- Bake in moderate 350°F oven 40 minutes.
- Turn rolls over and bake another 20 minutes.
- Heat milk or cream and pour over the rolls.