Cabbage Rolls

• water
• 2 teaspoons salt
• 1 large head cabbage
• 1/2 cup cream
• 1/2 cup fresh breadcrumb
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 lb lean ground beef
• 1 1/2 cups cooked pearl barley or 1/2 cup cooked rice
• 1/2 cup dark corn syrup
• 2 cups boiling water (approximately)

1. Preheat oven to 400u0b0F.
2. Bring large pot of water to the boiling point and add salt.
3. Core cabbage and place in boiling water. As the outer leaves become tender, peel them off and set aside to cool.
4. In a large bowl, mix together well the cream, bread crumbs, 1/2 cup water, 1 teaspoon salt, allspice, and ground beef.
5. Add the cooked barley or rice.
6. Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly).
7. Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350u0b0F, and continue baking for 1 hour.
8. Serve hot.

water, salt, head cabbage, cream, fresh breadcrumb, salt, allspice, lean ground beef, barley, corn syrup, boiling water

Taken from www.food.com/recipe/cabbage-rolls-426711 (may not work)