The main trick to these is to be sure to leave the cabbage leaves in the boiling water till they are limp. The first two I made I didn’t leave in long enough and they were hard to roll. After I tried leaving them in the whole 3 minutes, they worked much better. Do notice that the rice is cooked. If it is cold it separates better and won’t clump on you so it is a good idea to make ahead. If you have some leftover rice or some in the freezer that works well.
This will serve 6 people. They are filling and most won’t want more than one. Serve them with a hot bread, I used bread sticks and a relish tray. An apple crisp for dessert would be good.
Swedish Cabbage Rolls1 beaten egg
⅔ cup milk
¼ cup finely chopped onion
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ pound ground beef
½ pound ground pork
¾ cup cooked rice
6 large cabbage leaves
1 10 ¾-ounce can condensed tomato soup
1 tablespoon brown sugar
1 tablespoon lemon juice
Immerse cabbage leaves in boiling water just till limp, about 3 minutes; drain. (Slit heavy center vein of leaf about 2 ½ inches if necessary.) Place ½ cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in 12x7x2 inch baking dish.
Blend tomato soup, brown sugar, and lemon juice; pour mixture over rolls. Bake at 350° for 1¼ hours. Baste once or twice with sauce. Serves six.
Better Homes and Gardens Golden Treasury of Cooking