HAM AND CABBAGE ROLLS WITH MUSTARD SAUCE

1 medium head cabbage (about 2 lb)
4 tbsp butter or margarine
1 large onion, finely chopped
3/4 cup uncooked orzo (rice-shaped pasta)
2/3 cup packaged bread crumbs
3 1/2 cups diced cooked ham (1 lb)
1 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
4 eggs, lightly beaten
3 tbsp butter or margarine
FOR THE MUSTARD SAUCE:
3 tbsp flour
2 tbsp sharp prepared mustard

Trim any damaged leaves from cabbage. Carefully remove 12 outer leaves and cut away the core from each.

Arrange a double layer of cheesecloth over a clean dish towel measuring 24x17-inches. Place the cabbage leaves overlapping to cover the area leaving a margin of 2-inches on the long sides and 3-inches on the short ends. Patch any holes with more leaves. (A fish poacher, roasting pan or large oval casserole is ideal for cooking the cabbage roll. If no large cooker is available make two 8 1/2-inch rolls instead of one big one.)

Quarter the remaining cabbage, remove the core and chop finely. Melt the butter in a large skillet. Add the onion and chopped cabbage and cook, stirring until wilted, about 10 minutes. Transfer to a bowl and let cool.

Add the orzo, bread crumbs, ham, salt, pepper and nutmeg to the bowl. Stir in the eggs and mix well. Spread the ham mixture over the spread-out cabbage leaves. Roll up jelly-roll fashion starting from a short end, using the cheesecloth as an aid for rolling and then finally as an outside covering. Tuck in both ends of cabbage to keep filling secure. Twist and tie each end tightly and tie the cheesecloth-covered roll every 2-inches.

Drop the roll(s) into enough boiling salted water to cover. Cover the pan and simmer gently for 1 hour .

Reserve 2 cups of the cooking liquid. Drain the roll carefully, unwrap and transfer to serving platter with 2 wide spatulas. Keep warm while making the sauce.

TO MAKE THE MUSTARD SAUCE:
Melt the butter in a small saucepan; stir in the flour. Add the mustard and the 2 cups of the cooking liquid; stir until smooth. Bring to boiling stirring constantly. Taste, add additional seasoning, if you wish.

Cut the roll in thick slices for serving. Pass the sauce to spoon over.

Servings: 6
Adapted from unknown source