Old-Fashioned Cabbage Rolls

• 1/2 lb. each ground lean beef, ground veal and ground pork
• 1 egg
• 1/2 c. milk
• 1/2 c. fine dry bread crumbs
• 1 tsp. each salt and molasses
• 1/4 tsp. each ground ginger, nutmeg and allspice
• 1 small onion, finely chopped
• 1 large head green cabbage
• 1/2 c. boiling water
• 1/4 c. butter or margarine
• 1/2 c. milk
• 1 Tbsp. cornstarch

1. In a mixing bowl, blend meats with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion; mix well.
2. Cut out core of cabbage.
3. Carefully separate outer 12 leaves (reserve remainder for other use).
4. Remove center thick vein of each leaf.
5. Drop leaves into boiling water.
6. Cover and steam 3 minutes or until soft and bright green.
7. Remove with slotted spoon; reserve liquid.
8. Evenly divide meat among cabbage leaves.
9. Fold sides in and roll up.
10. Fasten with wooden pick. Heat butter in frying pan.
11. Brown rolls on all sides.
12. Transfer them to a 3-quart casserole as they brown.

ground lean beef, egg, milk, bread crumbs, salt, ground ginger, onion, head green cabbage, boiling water, butter, milk, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856477 (may not work)