Danish Style Stuffed Cabbage

Name: Danish Style Stuffed Cabbage
Ingredients: 1 large head cabbage; boiling salted water; 2 Tbsp. long grain rice; 2 c. milk; 1/2 lb. each ground lean pork and veal; 1/2 tsp. salt; 1/4 tsp. pepper; 5 egg whites; 1 medium onion, finely chopped; 2 c. beef broth; 3 Tbsp. molasses; 2 Tbsp. cornstarch; 2 Tbsp. cold water

13 ingredients

21 steps

Ingredients

1 large head cabbage
boiling salted water
2 Tbsp. long grain rice
2 c. milk
1/2 lb. each ground lean pork and veal
1/2 tsp. salt
1/4 tsp. pepper
5 egg whites
1 medium onion, finely chopped
2 c. beef broth
3 Tbsp. molasses
2 Tbsp. cornstarch
2 Tbsp. cold water

Directions

1

Preheat oven to 375°.
2

Grease a 13 x 9 x 2-inch baking pan. Cut out core and cook cabbage in water to cover for 15 minutes to loosen outer leaves.
3

Cool in cold water.
4

Simmer rice in milk 30 minutes to form a creamy mixture.
5

Cool.
6

Mix meats, salt and rice mixture.
7

Add egg whites, one at a time, then pepper and onion. Filling is soft.
8

Carefully peel off 12 cabbage leaves; place on board.
9

Cut ribs to make leaves lie flat.
10

Place a heaping teaspoon of filling in center of each.
11

Roll up, folding in ends. Place seam side down in pan.
12

Pour broth around rolls.
13

Drop 1 teaspoon molasses on each.
14

Bake, uncovered, for 30 minutes; turn rolls and baste.
15

Bake 30 minutes longer.
16

Transfer rolls to a platter.
17

Ladle pan juices into skillet.
18

Bring to a boil. Combine cornstarch and cold water to make a paste.
19

Stir in cornstarch paste.
20

Cook and stir until thickened.
21

Serve sauce over rolls.