Recipe - Stuffed Cabbage With Lemon Sauce

1 md Cabbage
1 One half qt Boiling water
3 One half teaspoon Salt
1 lg Onion; minced
One fourth cup Butter
1 pound Ground beef
One half cup Cooked rice
One fourth teaspoon Pepper
2 tablespoon Lemon juice
2 tablespoon Flour; mixed with
2 tablespoon Water
1/8 teaspoon White pepper

BOIL CABBAGE IN SALTED WATER 34 minutes. Drain and reserve 2 One half cups
water. Cool cabbage, core and remove 12 large leaves. Spread leaves out
flat. Saute onion in 2 tablespoons butter until softened, then mix with
beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in
the middle of each leaf, fold up sides, roll up and secure with a
toothpick. Place the rolls in one layer in a large pot, add reserved water,
lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage
rolls from pot. Mix flour paste into cooking liquid and cook 34 minutes
until thickened. Add remaining salt and white pepper. Pour over cabbage and
serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini