Cooking - Cabbage Rolls - Cabbage Rolls

Cook  1/2 c rice in 3 c milk. Cool.

Add to:

1/2 lb beef, ground

1/4 lb veal, ground

1/4 lb lean pork, ground

1 egg

1 c milk

1/2 c cream

1 tbsp salt

1/4 tsp white pepper

Parsley

    Wilt cabbage leaves (2 minutes in boiling water). Place some meat mixture in leaf, roll, brown in but­ter in frying pan, place in a bak­ing dish in 2 c bouillon. (May be made from bouillon cubes). Bake 1 hour. Thicken bouillon.

Mrs. M. A. Kjeseth

From the Victory Cookbook, by the Ladies Aid, Victory Lutheran Church 1947