Shapiro'S Stuffed Cabbage

Name: Shapiro'S Stuffed Cabbage
Ingredients: 2 medium size heads cabbage; 3 slices white bread; 1/3 c. red wine; 1 lb. lean ground chuck; 1/2 c. finely chopped onion; 1 rib celery, finely chopped; 1 egg, beaten; 1/4 c. tomato juice; 1 c. cooked rice; 1 tsp. salt; 1/2 tsp. black pepper; 2 c. stewed tomatoes; 1/2 c. tomato puree; 1 c. water; 1/2 c. brown sugar; juice of 1 lemon; 6 gingersnap cookies (2-inch in diameter); 1/2 c. golden raisins

18 ingredients

9 steps

Ingredients

2 medium size heads cabbage
3 slices white bread
1/3 c. red wine
1 lb. lean ground chuck
1/2 c. finely chopped onion
1 rib celery, finely chopped
1 egg, beaten
1/4 c. tomato juice
1 c. cooked rice
1 tsp. salt
1/2 tsp. black pepper
2 c. stewed tomatoes
1/2 c. tomato puree
1 c. water
1/2 c. brown sugar
juice of 1 lemon
6 gingersnap cookies (2-inch in diameter)
1/2 c. golden raisins

Directions

1

Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen.
2

Soak bread in red wine.
3

Combine ground chuck, onion, celery and egg.
4

Mix in wet bread (bare hands are the best tools for this).
5

Add tomato juice, rice, salt and pepper.
6

Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides so it holds together.
7

Repeat until all the beef is wrapped.
8

There should be 18 to 20 packets.
9

Chop remaining cabbage leaves and reserve 4 cups.