Title: Stuffed cabbage with lemon sauce
 Categories: Vegetables, Main dish
      Yield: 6 Servings
 
      1 md Cabbage
  1 1/2 qt Boiling water
  3 1/2 ts Salt
      1 lg Onion; minced
    1/4 c  Butter
      1 lb Ground beef
    1/2 c  Cooked rice
    1/4 ts Pepper
      2 tb Lemon juice
      2 tb Flour; mixed with
      2 tb Water
    1/8 ts White pepper
 
  BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups
  water. Cool cabbage, core and remove 12 large leaves. Spread leaves
  out flat. 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.