Salmon Cabbage Rolls

• 1 beaten egg
• 2 tsp. finely chopped onion
• 1 tsp. Worcestershire sauce
• 1/8 tsp. pepper
• 1 can salmon, drained and bones removed
• 2/3 c. cooked rice
• 4 large cabbage leaves
• 2/3 c. milk
• 2 tsp. cornstarch
• 1/4 tsp. dill weed
• 1/8 tsp. salt
• 1/8 tsp. pepper

1. In a small mixing bowl combine egg, onion, pepper and Worcestershire sauce.
2. Add salmon and rice.
3. Mix well.
4. Immerse cabbage leaves in boiling water for 2 to 3 minutes or until limp; drain.
5. Remove heavy center rib of leaves, keeping each leaf in one piece.
6. Place 1/4 of the salmon mixture on each leaf.
7. Fold sides and ends over filling.
8. Place cabbage rolls, seam side down, in individual serving dish.
9. For make-ahead, seal and chill for 3 to 24 hours.

egg, onion, worcestershire sauce, pepper, salmon, rice, cabbage, milk, cornstarch, dill weed, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784937 (may not work)