DANISH CABBAGE ROLLS

Danish Cabbage Rolls image

Provided by Gilligan

Categories Meat

Time 45m

Yield 16-20 cabbage rolls, 8-10 serving(s)

Number Of Ingredients 8

Steps:

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.