STUFFED CABBAGE ROLLS (KALDOLMAR)
From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Remove core from cabbage.
- 2. Cover cabbage with cold water; let stand about 10 minutes.
- 3. Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes; drain.
- 4. Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
- 5. Place about 1/2 cup beef mixture at stem end of each leaf.
- 6. Roll leaf around beef mixture, tucking in sides.
- 7. Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
- 8. Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour.
- 9. Remove cabbage rolls with slotted spoon; keep warm.
- 10. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
- 11. Gradually stir half-and-half into flour in saucepan until smooth.
- 12. Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly.
- 13. Boil and stir 1 minute.
- 14. Serve sauce with cabbage rolls.
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