Stuffed Cabbage with Lemon Sauce
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 1 ½ | quarts |
water
boiling |
*
|
| 3 ½ | teaspoons |
salt
|
|
| 1 | large |
onions
minced |
|
| ¼ | cup |
butter
|
|
| 1 | pound |
ground beef
|
|
| ½ | cup |
rice
cooked |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
all-purpose flour
mixed with 2 tb water |
|
| ⅛ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 1.5 | quarts |
water
boiling |
*
|
| 18 | ml |
salt
|
|
| 1 | large |
onions
minced |
|
| 59 | ml |
butter
|
|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
rice
cooked |
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
all-purpose flour
mixed with 2 tb water |
|
| 0.6 | ml |
white pepper
|
|
Directions
Boil cabbage in salted water 3 to 4 minutes.
Drain and reserve 2½ cups water.
Cool cabbage, core and remove 12 large leaves.
Spread leaves out flat.
Sauté onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper.
Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3 to 4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.
