1. Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water. 2. After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed. 3. Melt margarine in a small skillet; add half the onion; saute until transparent. 4. In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper. 5. Divide stuffing into 8 portions. 6. Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other. 7. Spread one portion of stuffing over surface, stopping well short of edges. 8. Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing. 9. Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently. 10. Add remaining onion and mushrooms, if desired. 11. Dissolve flour in stock; add to skillet. 12. Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend. 13. Place on a warm serving dish; spoon sauce over cabbage rolls. 14. Serve with creamed potatoes and a salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
