Danish Style Stuffed Cabbage

• 1 large head cabbage
• boiling salted water
• 2 Tbsp. long grain rice
• 2 c. milk
• 1/2 lb. each ground lean pork and veal
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 5 egg whites
• 1 medium onion, finely chopped
• 2 c. beef broth
• 3 Tbsp. molasses
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water

1. Preheat oven to 375u0b0.
2. Grease a 13 x 9 x 2-inch baking pan. Cut out core and cook cabbage in water to cover for 15 minutes to loosen outer leaves.
3. Cool in cold water.
4. Simmer rice in milk 30 minutes to form a creamy mixture.
5. Cool.
6. Mix meats, salt and rice mixture.
7. Add egg whites, one at a time, then pepper and onion. Filling is soft.
8. Carefully peel off 12 cabbage leaves; place on board.
9. Cut ribs to make leaves lie flat.
10. Place a heaping teaspoon of filling in center of each.
11. Roll up, folding in ends. Place seam side down in pan.
12. Pour broth around rolls.
13. Drop 1 teaspoon molasses on each.
14. Bake, uncovered, for 30 minutes; turn rolls and baste.
15. Bake 30 minutes longer.
16. Transfer rolls to a platter.
17. Ladle pan juices into skillet.
18. Bring to a boil. Combine cornstarch and cold water to make a paste.
19. Stir in cornstarch paste.
20. Cook and stir until thickened.
21. Serve sauce over rolls.

head cabbage, boiling salted water, long grain rice, milk, ground lean pork, salt, pepper, egg whites, onion, beef broth, molasses, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338023 (may not work)