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Stuffed Cabbage Rolls (Kaldolmar)
1 (2 pound) head cabbage
1 1/2 pounds ground beef
1/3 cup uncooked regular rice
1/2 cup milk
1 medium onion, chopped
1 egg
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice
1/2 cup water
1/2 cup half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon instant beef bouillon
Remove core from cabbage. Cover cabbage with cold water; let stand about 10 minutes.
Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes; drain.
Mix beef, rice, milk, onion, egg, salt, pepper and allspice. Place about 1/2 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish. Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour.
Remove cabbage rolls with slotted spoon; keep warm. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat. Gradually stir half-and-half into flour in saucepan until smooth. Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.
Makes 12 rolls.
