Recipe: Cabbage Leaves Stuffed with Hamburger (Kroger, 1960's)

CABBAGE LEAVES STUFFED WITH HAMBURGER

1 medium sized white cabbage
FOR THE FILLING:
1 pound hamburger
4 tablespoons butter or margarine, divided use
1 large onion, chopped very fine
1 cup uncooked instant rice (like Minute Rice)
FOR THE SAUCE:
1 tablespoon flour
1 (10 ounce) can beef consomme (or 1 1/2 cups beef stock)
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
juice of lemon
1 cup canned tomatoes (or 1 cup chopped fresh tomatoes)

TO PREPARE THE CABBAGE:
Clean the cabbage by removing the tough outer leaves and rinsing under cold running water. Place the whole cabbage in a large kettle of slightly salted water. Bring to a boil then reduce heat to a simmer until the other leaves of the cabbage beginning to pull away easily. Remove it from the water, let drain and cool. Discard the water it was boiled in.

TO MAKE THE FILLING:
In a skillet, brown the hamburger in 2 tablespoons butter or margarine.

Add the onion to the meat and continue to cook until the onion is transparent. Remove from the heat and stir in the rice just as it comes from the package.

TO MAKE THE CABBAGE ROLLS:
Carefully remove the cabbage leaves from the head, using a sharp knife to cut them off from the core or heat. In the center of each leaf place a tablespoonful of the meat and rice mixture. Fold the leaf around very tightly and fasten with a toothpick.

TO MAKE THE SAUCE:
In the cleaned skillet, melt the remaining 2 tablespoons butter or margarine and brown the cabbage rolls on all sides. When browned, place in a casserole in layers.

To the butter you have left in the skillet after browning the cabbage rolls, add the flour. Brown the flour and then add the consomme or stock; cook until slightly thickened.

Remove from the heat; stir in the sour cream, add the salt and pepper; add the lemon juice and tomatoes. Blend all well and pour over the cabbage rolls.

TO BAKE:
Bake in a 350 degree F oven for 45 minutes.

Makes 6 servings
Source: The New Kroger Ground Beef Cookbook by Mettja C. Roate, 1965