Stuffed Cabbage With Creamy Horseradish Sauce
1 firm medium head cabbage
1 egg, beaten
1 pound lean ground beef
3 tablespoons A-1 Steak Sauce
2 tablespoons horseradish
2 tablespoons minced fresh onion
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dry bread crumbs
For Creamy Horseradish Sauce:
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/4 cups milk
2 tablespoons horseradish
1 tablespoon A-1 Steak Sauce
Remove damaged outer leaves of cabbage. Slice off 1 inch of cabbage top.
Remove inner leaves. Reserve top. Scoop out center of cabbage, leaving 3/4
inch cabbage shell. Finely chop 1 cup of removed cabbage leaves. Combine
egg, ground beef, 3 tablespoons A-1 Steak Sauce, 2 tablespoons horseradish,
onion, 1 teaspoon salt, 1/2 teaspoon pepper, bread crumbs and chopped
cabbage. Pack into cabbage cavity. Replace top. Tie stuffed cabbage in
cheesecloth. Place on rack, or nest of crinkled foil, in 4 quart saucepan.
Pour 2 cups water in bottom of pan. Steam for 1 hour. Remove cheesecloth
carefully from cabbage. Cut in wedges and serve with creamy horseradish
sauce. To prepare Creamy Horseradish Sauce, in 2 quart saucepan, melt
butter. Stir in flour. Cook, stirring constantly, for 2 minutes. Add 1
teaspoon salt, 1/4 teaspoon pepper, milk, 2 tablespoons horseradish and 1
tablespoon A-1 Steak Sauce. Cook, stirring ocasionally, until thickened.
Spoon over stuffed cabbage.
Makes 6 servings.
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