Stuffed Cabbage with Lemon Sauce

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.