KOL DOLMER (Old World Stuffed Cabbage rolls)

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

Directions

1. Mix thoroughly, beef, pork, onion, salt, sugar and pepper.
2. Cook the rice according to directions for your brand of rice, and add to to the meat mixture.
3. (You can use boiled macaroni in place of rice if you prefer) Wilt cabbage leaves by scalding with boiling water.
4. Put some of the meat and rice mixture in the wilted cabage leaves and roll into balls securely.
5. Repeat until all the mixture is used.
6. Place cabbage rolls in a greased baking pan.
7. Dot cabbage rolls with butter.
8. Add 1 Cup hot water to the pan.
9. Bake in moderate 350°F oven 40 minutes.
10. Turn rolls over and bake another 20 minutes.
11. Heat milk or cream and pour over the rolls.