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1
Wash cabbage and remove any damaged outer leaves, cut out core.
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2
Bring a large pot of water to boiling.
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3
Add cabbage to wilt leaves while preparing stuffing.
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4
Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
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5
Separate leaves from cabbage as they wilt and drain:
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6
Return cabbage to water to wilt inner leaves.
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7
Shape stuffing into oblong patties and place on core end of cabbage leaf.
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8
Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
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9
It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
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10
Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
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11
Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
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12
Cover dish with aluminum foil.
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13
Heat over to 300 degrees.
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14
Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
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15
Remove baking dish from oven and place cabbage rolls on a warm platter.
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16
Mix the 1 tablespoon flour and cream in a small pan.
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17
Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
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18
Season to taste.
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19
Pour gravy over cabbage rolls before serving.
