Recipe(tried): UKRAINIAN Meat Cabbage Rolls

In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them "holiday" fare.

3/4 pound lean pork, minced or ground once

1/2 cup fresh bread crumbs

1 large egg

1 large onion

2 teaspoons salt

1 teaspoon fresh ground black pepper

1 medium Savoy cabbage

1-2 cups chicken stock or tomato juice

1 tablespoon flour

1 cup sour cream

1 tablespoon chopped fresh dillSaute chopped onion in butter until wilted, and cool. Mix meat, crumbs, egg, salt, and pepper, and add onion. Core the cabbage and bring to boil in a large pot half filled with water. Cook about 2 minutes. As outer leaves become translucent and soft, pry off and remove one by one with a wooden spoon. Trim leaves by paring off the thick part of the rib.

Grease the bottom of a large baking dish and line it with outer cabbage leaves. Place a large spoonful of filling at the stem end of each leaf, fold over sides, then roll from bottom to top.

Arrange in baking dish pour just enough stock to cover, place extra cabbage leaves on top, and cover with lid.

Bake at 325 degrees F. for 1 hour or in pressure cooker for 20 minutes at 10 pounds pressure.

Mix flour and sour cream together and gradually add hot broth to make a sauce. Cook a few minutes.

Arrange on platter, cover with sauce, and sprinkle with chopped dill. Serve with homemade noodles or with millet kasha.