| How To Cook: |
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1. Bring 2 quarts water and salt to a boil in a large saucepan over medium-high heat. Add cabbage; boil 5 to 10 minutes.
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2. Remove cabbage; reserve 2 cups of cabbage liquid. Carefully remove 12 leaves from the cabbage; drain.
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3. Melt ¼ cup margarine in a 5-quart Dutch oven over medium heat. Add mushrooms, onion and garlic; saute 5 minutes. Remove from heat.
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4. Stir together mushroom mixture, beef, pork, eggs, 2 tablespoons corn syrup, salt, pepper and allspice in a large bowl until well mixed; gradually add ¾ cup water. (Mixture should be quite moist.)
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5. Place ½ cup of meat mixture on each cabbage leaf; fold sides of cabbage leaves over meat and roll up.
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6. Heat remaining margarine and remaining corn syrup in the Dutch oven over medium heat until margarine is melted; add cabbage rolls, 4 at a time, and cook until glazed on all sides.
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7. Return to Dutch oven; add reserved cabbage liquid and cook over low heat 40 minutes.
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8. Remove cabbage rolls.
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9. Mix cornstarch and ½ cup water until smooth; add to liquid.
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10. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Spoon over cabbage rolls.
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