Danish Cabbage Rolls

Submitted by Gilligan

"It is better to use the beef/pork combination. You can use all beef if preferred. This recipe came from my husbands Mor & Far and is served frequently in their home. It is especially good at Christmas time for a Christmas Eve Folkost."

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 16-20 cabbage rolls
• Serves: 8-10

ingredients

• 1 lb lean ground beef
• 1 lb ground lean pork
• 3⁄4 cup flour
• 1 egg
• 2 cups milk
• salt and pepper
• 1 cabbage
• 1⁄4 lb margarine

directions

1. Combine meats, egg, salt& pepper in a large bowl.
2. Add milk and flour to make a stiff consistency.
3. It should all come together in a ball.
4. Cut around core of cabbage and soak in boiling water to loosen leaves.
5. Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
6. Fold this end over the meat and then fold in the sides and fasten with toothpicks.
7. Place the cabbage rolls in a large pot, fold side down.
8. Cover with water and boil on med.
9. heat for 20 to 25 minutes.
10. When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
11. SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
12. margarine in a large pot.
13. Add enough flour to the margarine, a little at a time, to make a crumbly texture.
14. 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.
15. Add salt& pepper to taste.
16. Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.