Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Ingredients: 1 None large cabbage, leaves separated; 1 lb ground beef; 1 lb ground pork; 1/3 cup breadcrumbs; 1 cup milk; 1 None onion, finely chopped; 1 None egg; 1/2 tsp ground allspice; 2 tbsp unsalted butter, melted; 1/2 cup heavy cream; None None mixed greens, to serve; None None bread rolls, to serve

12 ingredients

4 steps

Ingredients

1 None large cabbage, leaves separated
1 lb ground beef
1 lb ground pork
1/3 cup breadcrumbs
1 cup milk
1 None onion, finely chopped
1 None egg
1/2 tsp ground allspice
2 tbsp unsalted butter, melted
1/2 cup heavy cream
None None mixed greens, to serve
None None bread rolls, to serve

Directions

1

Preheat oven to 300°F. Lightly grease a large Dutch oven or roasting pan. Working in batches, blanch cabbage leaves in boiling water for 1-2 mins, until softened. Drain.
2

Combine ground meat, breadcrumbs, milk, onion, egg, 2 tsp salt and allspice. Beat for 8 mins, or until mixture is light and fluffy. Season to taste.
3

To assemble rolls, place 1 tbsp meat mixture at the stem end each cabbage leaf. Roll up, folding in the sides as you go. Arrange rolls in prepared dish, seam-side down. Brush with butter and bake for 20 mins. Transfer rolls to a warmed serving dish and cover with foil.
4

Simmer cooking juices for 3-5 mins, until syrupy. Add cream and simmer for 2-3 mins, until thickened slightly. Pour sauce over rolls. Serve with mixed greens and rolls.