Stuffed Cabbage Leaves (Kaaldolmer)

Ingredients

• 1 large cabbage
• water
• salt
• 2 tablespoons rice
• 2 cups milk
• 1/2 lb ground pork
• 1/2 lb ground veal, may substitue ground sirloin
• 1 teaspoon salt
• 5 egg whites
• 1/4 teaspoon white pepper, ground
• 1 medium onion, minced
• 1 tablespoon butter

• 1 (10 1/2 ounce) can beef consomme
• 12 teaspoons molasses
• 1/2 teaspoon cornstarch
• 1 tablespoon water

Directions

1. 1

   Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.

2. 2

   Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.

3. 3

   Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.

4. 4

   Preheat the oven to 375 degrees.

5. 5

   Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.

6. 6

   Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.

7. 7

   Arrange the cabbage rolls side by side in a warm serving casserole.

8. 8

   For the sauce:.

9. 9

   Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.