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Pork-Filled Cabbage Mold

  • 1 head cabbage
  • 3/4 pound ground pork
  • 3/4 pound ground beef
  • Salt and pepper
  • 2 tablespoon butter
  • 2 eggs, slightly beaten
Wash cabbage, remove whole leaves and cut out the core from center. Discard core; cook the elaves in salted water until tender, drain. Combine pork and beef, butter, eggs, pepper and salt and mix well. Grease a covered mold. Place first a layer of the cabbage leaves in the mold, then a layer of the meat mixture; repeat three times, finishing with cabbage. Cover form, place it in boiling water, and boil 2 hours. Gently let little liquid out of form after uncovering it, then turn out onto platter. Make a sauce out of the liquid by mixing with it 5 crumbled crackers, 1 tablespoon butter, little pepper and salt, and cooking it until slightly thickened. Stir in 2 egg yolks, cook 1 minute, serve proudly with mold.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
10 min 121 min 131 min

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