steamed cabbage beef rolls with sauce

How To Make steamed cabbage beef rolls with sauce

• 1

  Cut the core from cabbage.
• 2

  Under running water, carefully remove about 15 leaves to use for the recipe.
• 3

  Have about 2 quarts water boiling; add 1 teaspoon of salt.
• 4

  Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• 5

  Remove with tongs, drain and set aside.
• 6

  Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
• 7

  Lay a cabbage leaf on a flat surface.
• 8

  Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
• 9

  Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
• 10

  This will make about 15 rolls.
• 11

  Place the rolls, seam side down, in a greased 2-quart casserole dish.
• 12

  Make two layers of the rolls.
• 13

  Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• 14

  Cover pan or wok and steam for 35-40 minutes.
• 15

  TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
• 16

  Add the salt, chili powder and the flour.
• 17

  Mix to a smooth paste.
• 18

  Cook over high heat, stirring constantly, until mixture comes to a boil.
• 19

  Remove from heat and slowly stir in the tomato juice.
• 20

  Return to heat and cook until it boils and thickens.
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