Stuffed Cabbage Leaves

• 1 head cabbage or savory cabbage
• meat or rice stuffing
• 1 Tbsp. cornstarch powder
• salt
• 3 oz. (85 g) fat or bacon fat
• 1/2 to 1 pt. water
• leftover gravy
• 1 Tbsp. cold water

1. Remove the leaves from the stalk of the cabbage, then pare down the ribs so that the leaves are fairly flat.
2. Put the leaves into boiling salted water and cook until half done.
3. Lay two or three large leaves together, spread with stuffing and roll up. Tie them with thread (previously boiled) or secure with skewers. Heat the fat or the diced bacon; put in the cabbage rolls and brown slightly on all sides.
4. Add water as required and a little gravy, if available.
5. Thicken the cooking liquid with cornstarch powder, blended with the water; season to taste and poured over the cabbage rolls.
6. Cooking time: about 45 minutes.

cabbage, rice stuffing, cornstarch powder, salt, bacon, water, leftover gravy, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874976 (may not work)