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1
Set out a large 8 quarts (7575 ml) pan with a tight fitting lid.
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2
Remove the outer wilted or damaged leaves of the cabbage, core it leaving it whole and place in the large kettle with boiling water to cover and the salt.
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3
Simmer it for about 15 minutes or until the leaves are softened.
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4
Remove the softened leaves and continue until you have removed all the leaves.
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5
Set aside on absorbent paper towels to dry.
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6
Mix together lightly in a large mixing bowl the veal, beef, milk, bread crumbs, onion, salt and nutmeg.
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7
Place a small cabbage leaf in the center of a large leaf.
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8
Drop about 1/4 cup (60 ml) to 1/2 cup (125 ml) of the meat mixture onto the center of each small leaf (the meat mixture will drop more readily from a moistened spoon or cup).
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9
Roll each leaf, tucking ends in toward the center.
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10
Fasten securely with wooden toothpicks or tie with clean string.
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11
Bring to a rapid boil the water or stock in a large 8 10 quarts (9450 ml) kettle.
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12
Add the cabbage rolls ne at a time so that the water (or stock) continues to boil.
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13
Reduce the heat once the rolls are all added, adjust the liquid level so that it won't simmer over, cover tightly and continue to cook for about 30 minutes or until tender.
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14
Carefully remove cabbage rolls with a slotted spoon.
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15
Remove wooden toothpicks or string.
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16
Place rolls in a serving dish and serve with the cream gravy.
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17
In a medium saucepan over low heat, put the butter, flour, salt and cardamom.
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18
Heat until the mixture bubbles and then remove from the heat.
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19
Add gradually the 2 cups (475 ml) of room temperature or warm milk stirring CONSTANTLY.
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20
Return to the heat and bring rapidly to a boil, stirring constantly still, and cook for 2 minutes longer.
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21
Serve over the cabbage rolls.
