Stuffed - Cabbage Rolls

• 2 1/2 pounds green cabbage head
• 1 teaspoon salt
• 1/2 cup butter
• 1 cup chopped onion
• 1 clove garlic crushed
• 1/2 pound fresh mushrooms sliced
• 1/2 pound ground chuck
• 1/2 pound ground veal
• 1 1/2 cups cooked white rice
• 3 eggs hard - cooked, chopped
• 1 teaspoon salt
• 1 dash pepper
• 1/4 cup butter
• 1/4 cup all purpose flour unsifted
• 6 ounces tomato paste
• 1/2 teaspoon salt
• 1 dash pepper
• 1/4 teaspoon allspice

1. In large sauce pan, bring 6 cups water to boiling point. Add cabbage and salt; simmer 3 minutes - just long enough to make leaves pliable. Drain, reserving 2 cups liquid. Remove 12 outer leaves from cabbage.
2. Make stuffing: melt butter in large skillet. Add onion and saute until golden. Add rest of butter, along with garlic and mushrooms; saute, stirring occasionally, about 4 minutes. Add remaining stuffing ingredients; cook, uncovered, about 5 minutes or until meat is no longer red. Make tomato sauce.
3. Melt butter in medium sauce pan; remove from heat. Stir in flour until smooth; then gradually stir in 2 cups reserved cabbage liquid. Bring mixture to boiling point, stirring, over medium heat. Remove from heat; stir in tomato paste, salt, pepper and allspice. Preheat oven to 350 degrees. Fill center of each cabbage leaf with 1/2 cup stuffing. Fold two sides over stuffing; roll up from end

green cabbage, salt, butter, onion, garlic, mushrooms, ground chuck, ground veal, white rice, eggs, salt, pepper, butter, flour, tomato paste, salt, pepper, allspice

Taken from www.yummly.com/recipe/Stuffed---Cabbage-Rolls-1673976 (may not work)