Stuffed Cabbage Rolls (Kaldolmar)

• 2 lbs head cabbage
• 1 1/2 lbs ground beef
• 1/3 cup uncooked 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

1. Remove core from cabbage.
2. Cover cabbage with cold water; let stand about 10 minutes.
3. Remove 12 cabbage leaves.
4. Cover leaves with boiling water.
5. Cover and let stand until leaves are limp, about 10 minutes; drain.
6. Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
7. Place about 1/2 cup beef mixture at stem end of each leaf.
8. Roll leaf around beef mixture, tucking in sides.
9. Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
10. Pour water over rolls.
11. Cover and bake at 350 degrees F until beef is done, about 1 hour.
12. Remove cabbage rolls with slotted spoon; keep warm.
13. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
14. Gradually stir half-and-half into flour in saucepan until smooth.
15. Stir in reserved liquid and bouillon.
16. Heat to boiling, stirring constantly.
17. Boil and stir 1 minute.
18. Serve sauce with cabbage rolls.

cabbage, ground beef, rice, milk, onion, egg, salt, pepper, ground allspice, water, flour, instant beef bouillon

Taken from www.food.com/recipe/stuffed-cabbage-rolls-kaldolmar-422878 (may not work)