Sweet Mama Janisse
Bless My Soul Cafe
Touch of Class Stuffed Cabbage
(Makes 6 to 8 servings)
4 to 5 lbs. lean corned beef, cooked,
fat removed, cubed (2 lbs. cooked)
1 onion, quartered
1 celery stalk, cut in 1-inch pieces
¼ cup coarsely chopped dill pickle
¼ cup butter or margarine
¼ cup all-purpose flour
1-cup beef broth or bouillon
1/8-teaspoon pepper
1 Tablespoon Dijon-style mustard
2 eggs, separated
½ cup half and half
1 large head cabbage
Directions:
In a food processor finely chop ½ of cooked corned beef; do not puree. Place in large bowl. Repeat with remaining corned beef.
Chop onion, celery and dill pickle separately in food processor, placing each in large bowl with chopped corned beef.
In a small saucepan, melt butter or margarine. Add flour; stirring constantly, cook 2 minutes. Gradually stir in broth or bouillon, pepper and Dijon mustard.
In a small bowl, lightly beat egg yolks; stir in half and half. Stir egg-yolk mixture into mustard mixture. Stirring constantly, cook until thickened.
Stir into meat mixture.
In another small bowl, beat egg whites until stiff but not dry. Fold into meat mixture; set aside.
Trim and discard any undesirable outer leaves and hard core of cabbage. Carefully remove leaves from cabbage head. Drop 4 or 5 leaves at a time into boiling water; boil 2 minutes or until softened. Drain leaves; trim and discard hard center veins.
Place an 18-inch square of cheesecloth in center of a large round plate. Slightly overlap 4 or 5 of largest leaves in a circle in center of cheesecloth.
http://www.southerneasyrecipes.com/1_Rec_Class_06g.html
http://en.wikipedia.org/wiki/Stuffed_cabbage
