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Stuffed Cabbage

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Stuffed Cabbage

Ingredients

produce
  • onion(grated)
  • cabbage
protein
  • 1 1/2 lbs.ground meat
  • 1egg
grain
  • 1 piecebread(soaked and squeezed)
  • 1/2 cuprice(dry, not cooked)
pantry staple
  • 1 tsp.salt
  • 1 tsp.pepper
  • 3 canstomato sauce
  • 1/2 cupraisins
  • brown sugar
other
  • 2 tbs.water(cold)
  • lemon juice

Instructions

  1. Mix all ingredients well.
  2. Boil cabbage, cut the core out before boiling.
  3. Separate leaves.
  4. Spoon meat mixture into each leaf.
  5. Curl sides of cabbage in, and roll.
  6. Cook in large pot. Add to cabbages 3 cans tomato sauce, 1/2 cup raisins, brown sugar, lemon juice and cook for about two hours.

My notes

Preparation: The heavy thread going down the center of each cabbage leaf, should be sliced thin as the cabbage leaf. Discard what you cut off. Let the cabbage be nice and soft so that you can shape and roll easily. It usually takes about 3/4 cup of brown sugar and about the juice of two lemons to give the sweet, sour taste. Taste while cooking to determine if you need more sugar or lemon. Season to taste.