Ingredients
- 1 cabbage
- 1 onion
- 1,400 ml boiling water
- 450 gr beef (ground)
- 60 gr rice (cooked)
- 55 gr butter
- 30 ml lemon juice
- 30 ml water
- 16 gr flour
- 10 gr salt
- 1 gr pepper (white)
BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2.5 cups water. Cool cabbage, core and remove dozen large leaves. Spread leaves out flat. Saute 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 3-4 minutes until thickened. Add remaining salt and white pepper. Pour over cabbage and serve.