Cabbage Rolls

We had those yummy cabbage rolls last night. They are not the ones in which you use a tomato based sauce to cook them in. Nor does the meat have rice in them. Many years ago (1984 I think) a friend gave me her recipe.

Country Cabbage Rolls

Cabbage- simmer in a pot of water to wilt. Drain reserving the 1.5 to 2 cups water. You will need 16 to 20 leaves.

3/4 lb. ground pork	1 lb. lean hamburger
2 medium eggs	1 box Chicken or Turkey flavoured Stove Top Dressing
1 clove garlic chopped finely	1 medium onion chopped finely

Crush the Stove Top Dressing until it coarse. Set aside 1/4 cup for sauce if you wish to. Mix all ingredients into a bowl and let sit to blend the flavours.

1/4 cup butter or margarine	1/4 cup flour
1.5 cups cabbage water broth	1 chicken bullion cube
1 can cream of celery soup

Make sure the cabbage water broth is hot and dissolve chicken bullion cube in it.
Melt butter in a pot. Add flour and cook for a minute or two. Add liquid and stir until thick. Add cream of celery soup. If the sauce is too thick add more cabbage liquid. You can stir in the Stove Top Dressing if you want to.
To Assemble:
Mix 1/4 cup meat stuffing in each leaf. Roll and tuck the cabbage leaf around and place into a large 9 x 13” pan. You might need a smaller pan also. Pour the sauce over the cabbage rolls and cover with foil. Bake at 350F for 1 1/4 hours. Remove and skim off fat if necessary. Spoon on 1 cup sour cream, sprinkle with paprika and bake 15 minutes longer. (We do not do this step – personal choice).
If you feel that you have enough for 2 meals, divide into 2 equal size baking dishes, cook one and refrigerate the other. Do Not Freeze.