Serves: 4
Total Calories: 212

8 cabbage large
4 quarts water boiling
2 tablespoons salt
1 tablespoon butter or margarine
1/2 cup onion minced
2 tablespoons parsley minced fresh
1/2 teaspoon rosemary dried, crushed
1 cup ground pork coarsely cooked
1/2 cup white rice cooked
1 egg lightly beaten
1 tablespoon soy sauce
1/2 teaspoon salt
Freshly ground pepper to taste
1 slice bacon (optional)
2 cups beef broth hot
* Part two.
2 tablespoons butter or margarine
2 tablespoons flour
1 3/4 cups beef broth reserved from above
Gravy seasoning to taste

In large kettle, cook cabbage leaves in boiling water with 2 tablespoons salt for 10 minutes until leaves are wilted. Remove with slotted spoon, drain, and set aside. Heat butter or margarine in skillet add onion, parsley, and rosemary. Satué for 5 minutes, stirring occasionally. Remove and place in bowl with pork and rice toss. Blend egg and soy sauce toss with meat mixture. Add 1/2 teaspoon salt and pepper to taste. Place a generous 1/4 cup of meat mixture on each cabbage leaf, centered closer to stem end. Fold stem end over onto filling, then both sides toward the middle. Roll and place, seam side down, in a well-greased 11 x 7-inch baking dish in which optional bacon strip has been placed lengthwise. Pour broth around rolls cover with foil. Bake in preheated 350° F oven for 40 minutes. With slotted spoon, lift rolls to warm platter reserve broth. Keep rolls warm while preparing sauce.

Sauce:
*Heat butter or margarine in small saucepan stir in flour and cook for 3 minutes, stirring. Add broth and gravy seasoning. Bring to boil, stir until thickened. Pour some of the sauce over cabbage rolls and pass remaining sauce separately.

Nutritional Facts:

Serves: 4
Total Calories: 212
Calories from Fat: 89

More Recipes from the Never Say Leftovers Cookbook:
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Chicken And Shrimp Gumbo
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Creamy Omelet
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Ham And Tomato Pie
Ham or Bacon Omelet
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Hot Egg Salad Crepes
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Pirog Of Beef
Pork And Rice Casserole
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