Stuffed Cabbage Rolls(Kal Rulletter)

• 1 lb. veal, ground 4 times
• 1 lb. beef, ground 4 times
• 1 1/4 c. milk
• 1 large (3 to 3 1/2 lb.) head cabbage
• 4 tsp. grated onion
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 2/3 c. fine dry bread crumbs

1. Remove and discard wilted outer leaves from cabbage.
2. Rinse and cut out core.
3. Put cabbage in kettle with boiling water to cover and 1 teaspoon salt.
4. Cover and simmer about 5 minutes, or until leaves are softened.
5. Carefully separate leaves and set aside on paper towels to drain.
6. Mix all other ingredients together for filling.
7. Place a small cabbage leaf in the center of a large one. Drop about 1/2 cup of filling into the center of each small leaf. (Filling will drop more readily from a moist spoon or cup.)
8. Roll each leaf, tucking ends in toward center.
9. Fasten securely with wooden picks or tie with clean string.

veal, beef, milk, head cabbage, onion, salt, nutmeg, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475290 (may not work)