1/4 teaspoon curry
1 teaspoon salt
Dash of pepper
1 teaspoon Worcestershire sauce
1/2 cup finely chopped onion
2/3 cup 1/2 and 1/2 cream
½ pound ground beef
½ pound ground pork
¾ cup cooked rice
6 large cabbage leaves
1 (10-3/4 ounce) can condensed tomato soup
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl combine egg, salt, pepper, Worcestershire sauce, onion, and milk; mix well. Add ground beef, ground pork, and cooked rice; mix together well.
Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. Slit the heavy center vein of leaf about 2-½ inches, depending on size of leaf.
Place ½ cup meat mixture on each leaf; fold in sides and roll ends over meat.
Place rolls in 12 x 7-½ x 2-inch baking dish.
Blend together soup, brown sugar, and lemon juice; pour over cabbage rolls.
Bake in moderate oven, 350 degrees, for 1-¼ hours. Baste once or twice with sauce.
Note to spice up add 1 chopped bell pepper to sauce and a dash of hot sauce any will do.
Makes 6 servings