Stuffed Cabbage Rolls(Kal Rulletter) - cooking recipe

Ingredients

1 lb. veal, ground 4 times
1 lb. beef, ground 4 times
1 1/4 c. milk
1 large (3 to 3 1/2 lb.) head cabbage
4 tsp. grated onion
1 1/2 tsp. salt
1 tsp. nutmeg
2/3 c. fine dry bread crumbs

Preparation

Remove and discard wilted outer leaves from cabbage.
Rinse and cut out core.
Put cabbage in kettle with boiling water to cover and 1 teaspoon salt.
Cover and simmer about 5 minutes, or until leaves are softened.
Carefully separate leaves and set aside on paper towels to drain.
Mix all other ingredients together for filling.
Place a small cabbage leaf in the center of a large one. Drop about 1/2 cup of filling into the center of each small leaf. (Filling will drop more readily from a moist spoon or cup.)
Roll each leaf, tucking ends in toward center.
Fasten securely with wooden picks or tie with clean string.