Danish Cabbage Rolls

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine meats, egg, salt& pepper in a large bowl.
  • Add milk and flour to make a stiff consistency.
  • It should all come together in a ball.
  • Cut around core of cabbage and soak in boiling water to loosen leaves.
  • Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
  • Fold this end over the meat and then fold in the sides and fasten with toothpicks.
  • Place the cabbage rolls in a large pot, fold side down.
  • Cover with water and boil on med.
  • heat for 20 to 25 minutes.
  • When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
  • SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
  • margarine in a large pot.
  • Add enough flour to the margarine, a little at a time, to make a crumbly texture.
  • Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
  • Add salt& pepper to taste.
  • Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.
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