Stuffed Cabbage

• 1 large head of cabbage (3 to 3 1/2 lbs)
• add water, to cover cabbage
• 1 teaspoon salt
• 1 lb mixed ground veal or 1 lb ground beef
• 1 14 cups milk
• 23 cup breadcrumbs
• 4 teaspoons finely chopped onions
• 12 cup brown rice (optional)
• 2 12 teaspoons salt
• 1 teaspoon nutmeg
• 3 tablespoons butter
• 3 tablespoons flour
• 34 teaspoon salt
• 12 teaspoon cardamom
• 2 cups milk

1. Rinse and cut core from cabbage.
2. Put cabbage in pot and boiling water to cover and 1 tsp salt.
3. Cover and simmer about 5 minutes, or until leaves are softened.
4. Carefully separate cabbage leaves and set aside on paper towel to drain.
5. Filling.
6. Mix together veal or beef, 1/2 cup rice, 1 1/4 cups milk, bread crumbs, onion, 2 1/2 tsp salt and nutmeg.
7. Cabbage Rolls.
8. Place a small cabbage leaf in the center of a large leaf.
9. Drop about 1/2 cup of meat mixture onto the center of each small leaf.
10. Roll each leaf, tucking ends in toward center.
11. Fasten with tooth picks.
12. Bring water and salt to boil in pot.
13. Add cabbage rolls one at a time so water continues to boil.
14. Reduce heat, cover and cook 30 minutes, or until tender.
15. Carefully remove rolls with a slotted spoon.
16. Remove tooth picks.
17. Place rolls in a serving dish and serve with gravy and lingonberry preserves.

head of cabbage, water, salt, mixed ground veal, milk, breadcrumbs, onions, brown rice, salt, nutmeg, butter, flour, salt, cardamom, milk

Taken from www.food.com/recipe/stuffed-cabbage-230101 (may not work)