Beaman Family, Meats
1 medium head cabbage
1/8 t. pepper
salt
1 t. grated onion
1 lb. ground round beef
4 T. butter
1/4 lb. ground pork
2 c. bouillon or water
1 egg
1 1/2 T. flour
1/4 c. milk or cream
1/2 c. light cream
2 t. salt
boiled potatoes
Discard wilted leaves and cut out core of cabbage head.
Cover with boiling salted water, allowing 1 t. salt for each qt. of water.
Cook until leaves separate easily, about 10 min.
Drain thoroughly.
Remove 8-10 of the outer leaves.
Cut a thin slice from the center vein of each leaf.
Mix together ground beef and pork, egg, milk or cream, salt, pepper, and onion.
Beat until well-mixed.
Divide meat mixture evenly on prepared leaves.
Fold sides of leaves over meat; then roll loosely.
Fasten with string.
Heat butter in skillet.
Add cabbage rolls and brown on all sides, allowing about 20 min.
Add bouillon or water.
Cover skillet tightly and simmer 1-1 1/4 hr. or until tender, turning rolls occasionally.
Cut off string and remove rolls to deep serving dish.
Mix flour and cream together until smooth.
Stir into juices in skillet.
Cook, stirring constantly until gravy thickens; reduce heat and simmer 10 min.
Season with salt and pepper.
Serve with boiled potatoes.
Yield: 8-10 cabbage rolls, 4-5 servings.