Instructions: Cook rice in 1 1/4 cups milk until fluffy. Remove cabbage leaves from head and immerse in boiling salt water. Cook until leaves are partially translucent; drain. Combine meat with 1 cup milk, salt, pepper and cooked rice. Mix thoroughly. Spoon meat mixture on each cabbage leaf, roll and tie securely or fasten with toothpicks. Brown in hot oil and sprinkle with brown sugar. Add water, cover and cook slowly about two hours.

Thicken broth for gravy.

Bettie Beaver Shattuck, OK

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.