posted by Becky 12-02-101 7:03 PM
Tuna-Stuffed Cabbage Rolls
1 large head green cabbage
2 (6 1/2 or 7 oz.) cans tuna
1 c. cooked rice
1 c. minced celery
1/2 c. minced onion
1 Tbsp. prepared mustard
2 tsp. caraway seed
1 egg
2 c. canned chicken broth
1 Tbsp. brown sugar
1/2 c. light cream
2 Tbsp. regular all-purpose flour
1/4 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper
3 Tbsp. prepared horseradish
About 45 minutes before serving carefully remove 12 large leaves from cabbage. Cook leaves in boiling, salted water 2 minutes; drain and cool. Make a 2-inch lengthwise cut through heavy vein on each leaf.
In large bowl, coarsely flake tuna. Add rice, celery, onion, mustard and caraway seed. With fork slightly beat egg. Blend into tuna mixture. On each cabbage leaf place 1/3 cup tuna mixture. Fold sides of cabbage
over tuna, tucking them in securely. Fasten with a toothpick.
Place rolls in large skillet. Pour on chicken broth, then sprinkle with brown sugar. Bring to a boil. Simmer, covered, for 15 to 20 minutes or until cabbage rolls are tender. Remove rolls to deep serving dish.
Mix cream and flour to make a smooth paste. Gradually stir into hot liquid in skillet. Then stir in salt, nutmeg, pepper and horseradish. Cook, stirring constantly, until thickened. Pour over cabbage rolls.
Makes 6 servings.