German Cabbage Rolls


1 large green cabbage (3 lb)
1 lb ground beef
1 lb ground pork
2 eggs
1 onion, chopped
1/2 cup bread crumbs
1 tsp salt
1 tsp Montreal steak spice
1/2 tsp pepper
2 tbsp oil and 2 tbsp butter
2 cups beef broth
1-2 tbsp corn starch


Prepare cabbage by removing stalk. Cook head in a large pot of salted water for 10 minutes, until leaves loosen. Remove leaves.

Mix together meat in a large bowl, with the eggs, onion, bread crumbs, salt and seasonings. Place 1 tbsp of meat on the end of one cabbage leaf and roll up tightly, tucking in sides. Use a wooden toothpick to secure.

Heat a large saucepan on high heat and add oil and butter. Brown cabbage rolls on all sides and remove from pan. Once all are browned, re add to pan and cover with broth. Simmer for 1 hour.

Remove cabbage rolls from pan and onto platter and remove toothpicks. Keep rolls warm.

Mix corn starch with cold water and add to pan to thickened. Season with salt and pepper. Serve with potatoes and/or salad.

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