Danish Cabbage Rolls

1. 1

   Combine meats, egg, salt& pepper in a large bowl.

2. 2

   Add milk and flour to make a stiff consistency.

3. 3

   It should all come together in a ball.

4. 4

   Cut around core of cabbage and soak in boiling water to loosen leaves.

5. 5

   Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.

6. 6

   Fold this end over the meat and then fold in the sides and fasten with toothpicks.

7. 7

   Place the cabbage rolls in a large pot, fold side down.

8. 8

   Cover with water and boil on med.

9. 9

   heat for 20 to 25 minutes.

10. 10

    When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.

11. 11

    SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.

12. 12

    margarine in a large pot.

13. 13

    Add enough flour to the margarine, a little at a time, to make a crumbly texture.

14. 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. 15

    Add salt& pepper to taste.

16. 16

    Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

No additional tips available.