Stuffed Cabbage with Lemon Sauce
Boil cabbage in salted water 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves.
Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper.
Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.