Swedish Cabbage Rolls

  One of the fun things about doing recipes from cookbooks we have is running across old favorites I haven’t made for some time. This recipe from The Golden Treasury of Cooking  is one of those recipes. Our local Fareway store had some very nice cabbage at a good price this week, so decided this was the time to try these again. I like the ground pork they sell in their meat counter; it 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. 

  This will serve 6 quite well. 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 also.

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 together 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