Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. Blanch cabbage leaves in boiling salted water until they begin to wilt.
  3. Reserve water.
  4. Heat oil and sauté onion, carrot and mushroom for 5 minutes.
  5. Add stock, rice, lentils and herbs then boil for 15 minutes and remove from heat.
  6. Add cheese.
  7. Place a portion of the filling in each leaf then fold in the sides and roll.
  8. Place joint down in a roasting pan and add the reserved water.
  9. Cover with foil and bake for 30 minutes.
  10. Drain the roasting pan.
  11. Place 2½ cups of the water into a sauce pan and bring to a boil.
  12. Blend flour with a little cold milk.
  13. Add flour and lemon juice to the water then cook 5 minutes whisking to prevent lumps forming.
  14. Remove from heat and allow to cool 1 minute then add the eggs.
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