From the Garden...Cabbage Rolls

This recipe is from The Golden Treasury of Cooking one of my older cookbooks that I use a lot.  
 Cabbage is often on sale at our local stores and our Fareway store sells ground pork that is not too fatty.
 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 Rolls
1 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

  In bowl combine egg, milk, onion, salt, Worcestershire and dash pepper; mix well. Add beef, pork and cooked rice; beat together with fork. 
  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

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