Salmon Cabbage Rolls - cooking recipe

Ingredients

1 beaten egg
2 tsp. finely chopped onion
1 tsp. Worcestershire sauce
1/8 tsp. pepper
1 can salmon, drained and bones removed
2/3 c. cooked rice
4 large cabbage leaves
2/3 c. milk
2 tsp. cornstarch
1/4 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper

Preparation

In a small mixing bowl combine egg, onion, pepper and Worcestershire sauce.
Add salmon and rice.
Mix well.
Immerse cabbage leaves in boiling water for 2 to 3 minutes or until limp; drain.
Remove heavy center rib of leaves, keeping each leaf in one piece.
Place 1/4 of the salmon mixture on each leaf.
Fold sides and ends over filling.
Place cabbage rolls, seam side down, in individual serving dish.
For make-ahead, seal and chill for 3 to 24 hours.