1 lg. head cabbage
Boiling salted water
2 tbsp. long-grain rice
2 c. milk
1/2 lb. each ground lean pork & veal
1/2 tsp. salt
5 egg whites
1/4 tsp. pepper
1 med. onion, finely chopped
2 c. beef broth
3 tbsp. molasses
2 tbsp. cornstarch blended with 2 tbsp. water

Cut out core and cook cabbage in boiling salted water to cover for 15 minutes to loosen outer leaves. Cool in cold water.

Simmer rice in milk 30 minutes to form a creamy mixture. Cool.

Mix meats, salt and rice mixture. Add egg whites, one at a time, then pepper and onion. Filling is soft.

Carefully peel off 12 leaves. Place on board. Cut ribs to make lie flat.

Place a heaping teaspoon of filling in center of each. Roll up, folding in ends.

Place seam-side down in greased 13x9x2 inch baking dish. Pour broth around rolls. Drop 1 teaspoon molasses on each.

Bake uncovered at 375 degrees for 30 minutes. Turn rolls and baste.

Bake 30 minutes longer. Transfer rolls to platter.

Ladle pan juices into skillet. Bring to a boil. Stir in cornstarch paste. Cook and stir until thickened. Serve sauce over rolls. Serve with cranberry or lingonberry sauce. Makes 4 to 6 servings.