STUFFED CABBAGE IN CREAMY HORSERADISH SAUCE

Stuffed Cabbage in Creamy Horseradish Sauce image

Provided by Bonnie Beck

Time 1h30m

Number Of Ingredients 16

1 medium head of cabbage
1 large egg, beaten
1 lb ground sirloin
3 Tbsp steak sauce or worcestershire sauce or a tad of cooking vermouth
2 Tbsp horseradish
2 Tbsp finely chopped onions (i like the green onions)
salt and pepper to taste
2 Tbsp bread crumbs or cooked rice
CREAMY HORSERADISH SAUCE
1/4 c butter
1/4 c flour, seasoned
salt and pepper to taste
2 1/4 c half/half
3 Tbsp horseradish (you can add less, but i like horseradish)
1 Tbsp steak sauce or worcestershire sauce or a tad of cooking vermouth
pinch of sugar

Steps:

1. Remove any damaged outer leaves of cabbage. Slice off 1-inch of cabbage top. Remove inner leaves. Reserve top. Scoop out center of cabbage leaving 3/4-inch cabbage shell. Finely chop 1 cup of removed cabbage leaves. Combine remaining ingredients and chopped cabbage. Pack into cabbage cavity. Replace top. Tie stuffed cabbage in cheesecloth. Place on rack or in a 4-quart saucepan or steamer. Pour water in bottom of the pan. Steam for 1 hour with a lip. Remove cheesecloth carefully from cabbage.
2. For the Sauce: In a 2-quart saucepan, melt butter. Stir in flour. Cook, stirring constantly, for 2 minutes. Add salt, pepper, milk, nutmeg, horseradish, and Steak sauce, Vermouth, or Worcestshire sauce. Cook, stirring occasionally, until thickened.
3. Cut in wedges and serve with Creamy Horseradish Sauce.