steamed cabbage beef rolls with sauce

How To Make steamed cabbage beef rolls with sauce

• Step 1
  Cut the core from cabbage.
• Step 2
  Under running water, carefully remove about 15 leaves to use for the recipe.
• Step 3
  Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Step 4
  Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Step 5
  Remove with tongs, drain and set aside.
• Step 6
  Mix the meat, onion, cooked rice, butter, bread crumbs, sage, pepper, nutmeg and salt.
• Step 7
  Lay a cabbage leaf on a flat surface.
• Step 8
  Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size.
• Step 9
  Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides.
• Step 10
  This will make about 15 rolls.
• Step 11
  Place the rolls, seam side down, in a greased 2-quart casserole dish.
• Step 12
  Make two layers of the rolls.
• Step 13
  Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Step 14
  Cover pan or wok and steam for 35-40 minutes.
• Step 15
  TOMATO SAUCE: Melt 4 tablespoons butter in a skillet.
• Step 16
  Add the salt, chili powder and the flour.
• Step 17
  Mix to a smooth paste.
• Step 18
  Cook over high heat, stirring constantly, until mixture comes to a boil.
• Step 19
  Remove from heat and slowly stir in the tomato juice.
• Step 20
  Return to heat and cook until it boils and thickens.
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