Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: Large head cabbage (Savoy works best); 1 lb. Chuck, ground; 1/2 c. uncooked regular or processed white rice; 1 small onion, grated; 2 eggs; 1 tsp. Salt; 1/4 tsp. Pepper; 1 large onion sliced; 2 8-oz. Cans tomato sauce; 2 1 lb.- 13 oz. cans tomatoes (7 cups); Juice of 2 lemons; 1 tsp. Salt; 1/4 tsp. pepper; 1/2 to 1 c. brown sugar, packed

14 ingredients

13 steps

Ingredients

Large head cabbage (Savoy works best)
1 lb. Chuck, ground
1/2 c. uncooked regular or processed white rice
1 small onion, grated
2 eggs
1 tsp. Salt
1/4 tsp. Pepper
1 large onion sliced
2 8-oz. Cans tomato sauce
2 1 lb.- 13 oz. cans tomatoes (7 cups)
Juice of 2 lemons
1 tsp. Salt
1/4 tsp. pepper
1/2 to 1 c. brown sugar, packed

Directions

1

Remove 12 large leaves from cabbage.
2

Trim off thick part of each leaf.
3

Let boiling water stand on leaves a few minutes, so they become easy to roll.
4

Combine meat, rice, grated onion, eggs, salt, pepper.
5

Place mounds of meat mixture in cup part of each leaf.
6

Loosely fold over sides of each leaf; roll up.
7

Start heating oven to 375°.
8

In bottom of Dutch oven, place a few of remaining cabbage leaves.
9

Arrange layers of stuffed cabbage with seam sides down, and sliced onion in Dutch oven.
10

Pour on tomato sauce, tomatoes, lemon juice.
11

Add 1 tsp. salt, 1/4 tsp. pepper. Bring to boil on top of range.
12

Sprinkle with sugar to taste. Bake, covered, 1 hour; uncover; bake 2 hours.
13

(Serves 8.)