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Stuffed Cabbage Leaves

1 large cabbage
1/2 kilo mince (ground meat)
1/2 cup rice
1 onion, finely chopped
1 cup of butter
21/2 Tbsp flour (plain)
3 eggs
2 lemons

Bring a large saucepan of water with salt to the boil. Meanwhile
remove outer leaves and hard stalk from the cabbage. Wash it and
put into the boiling water for 10 minutes. Mix the mince with the
rice, salt & pepper and knead together well. Take each cabbage leaf
separately and put on each one a tablespoonful of the mince mixture.
Fold the two ends of the leaf inwards and roll it up into a narrow
sausage shape. Place some spare cabbage leaves on the bottom of
the pan then put the stuffed leaves in concentric circles. Place
a heavy plate on top of them to prevent them from breaking up during
cooking. Pour water to cover them and boil for 60-80 minutes. When
they are cooked put them on a flat dish and prepare the sauce. Put
the rest of the butter to melt, add the flour and stir. Add some
stock from the cooked leaves, stirring all the time and beat in
the eggs with the lemon juice. Take the sauce off the heat. Serve
the cabbage rolls with the sauce poured over them.


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