SWEDISH CABBAGE ROLLS
Luncheon-dish for 6-8

1 Big cabbage Water and salt for cooking

For filling:

1 lb. ground beef
1/2 lb. ground pork
Salt and white pepper to taste
1 cup of rice
1/2 tablespoon of butter
3 cups of milk
2 eggs
1 cup of milk
2 cups of water

For baking:

1/4 lb. of butter (or more) Some beef broth

For Gravy:

2 tablespoons of flour
1/2 cup of cream
2 tablespoons of butter

Remove the cabbage leaves carefullly and cook them in boiling salted water for a few minutes, drain and let cool off.  Thereafter remove part of th eheavy vein in back of the leaves.

Boil the rice quickly in water, drain and boil again until half soft in the 3 cups of milk and half tablespoon of butter, whereafter let cool off.  Mix and work well together the ground meat and spices, adding gradually the liquid ingredients of 1 cup of milk, 2 cups of water and last the 2 eggs.  Add to this the cool cooked rice and mix well.

Fill each good size cabbage leaf (or a couple of smaller ones put together) with 1-2 tablespoons of the meat mixture folding the sides and rolling the whole thing together like an oblong package.

Brown the butter in an oblong pan on the stove and put the cabbage rolls in for careful browning on both sides.  Put the pan in the oven—medium heat—and let bake for about an hour, frequently basting with beef broth and or the cabbage water.

Take up the cabbage rolls from the pan, remove the strings and put in a deep dish.  Thicken the juice in the pan with the 2 tablespoons of flour (or less), the 2 tablespoons of butter and the cream, and pour this gravy over the cabbage-rolls in the dish.  Serve hot with riced potatoes.

Mrs. Hans Elliot