Stuffed Cabbage Rolls with Tomato Sauce
1 small head cabbage
1/2 lb chopped raw meat
1 small onion, minced
1/2 tsp salt
1/8 tsp pepper
2 cps fresh bread crumbs or 1 cp prepared stuffing
1/2 cp milk
1 - Remove the tough outer leaves from the head of cabbage and parboil the cabbage
10 minutes in salted boiling water
2 - Then remove 4 of the large leaves for stuffing; and reserve the enter to be used later for creaming.
3 - Combine the meat, onion, salt, pepper and bread crumbs for stuffing; and moisten with milk.
4 - Divide in fourths; and place in the centers of the cabbage leaves.
5 - Roll up the leaves and fasten with a toothpick or tie with a bit of string.
6 - Place in a shallow oiled pan; brush with melted butter or other fat;
7 - Bake in a moderate oven for 30 minutes, basting every 10 minutes with fat melted in a little hot water.
8 - Serve with tomato sauce.