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Russian Cabbage Rolls (Golubtsi)

1 large head of cabbage

1 lb ground beef
1/2 lb ground turkey or pork
1 medium potato, shredded
1/2 cup old fashioned oatmeal, combined with enough milk to cover
1 Tbsp Worcestershire sauce
1 Tbsp Gray Poupon mustard (optional)
1 Tbsp horseradish (optional)
1 clove garlic, minced
1 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp each dill weed and ginger root
1 Tbsp parsley

Make 4 large slits around the core of the cabbage. Submerge cabbage
stem side down in boiling water until leaves pull away from center;
pull stem out. Cook on medium heat until cabbage is bendable.
Remove, cut large leaves in half; set aside.

Combine remaining ingredients; mix well. Place 1 tablespoon mixture
in each leaf and roll up, set into a 12x7x2 inch baking pan or
large casserole dish.

Cabbage Roll Sauce

2 (10 3/4 oz) Golden Mushroom soup
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco (optional)
1 tsp Lemon Herb seasoning
1 1/2 cups water
1 Tbsp parsley

Combine soup and water in pan, bring to a boil. Add remaining
ingredients, cook over medium heat until slightly thickened. Pour
sauce over rolls. Bake in a 375 oven for 1 hour or until light to
medium brown and gravy has thickened. Cool slightly and serve with
a tossed salad and dinner rolls.


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