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Stuffed Cabbage VI (M, TNT)
Source: Aunt Sunshine Golub (adapted)
Serves: 8

Cabbage Rolls:
2 heads cabbage
3 pounds lean ground beef
2 medium onions, chopped
4 cloves garlic, minced
3/4 cup rice
1/2 cup ketchup
salt to taste
freshly ground black pepper to taste

2-1/2 cups ketchup
6 cups water
3/4 cup granulated sugar
3/4 teaspoon salt
1/2 cup wine vinegar
6 large cabbage leaves shredded

In a medium saucepan, combine all ingredients for the sauce except the shredded cabbage and bring to a boil. Add the shredded cabbage and simmer for 1/2 hour.

Meanwhile trim and core the cabbage. Boil the whole cabbage in a large pot of water for 5-10 minutes to soften the leaves, (OR may be steamed whole in the microwave, OR With the core removed from the cabbage may be frozen overnight to soften; allow to thaw.)

When the cabbage is cool enough to handle, gently remove the leaves, taking care not to tear them. As you get down into the cabbage, you may have to reboil it for a few minutes to soften the inner leaves. Use only the more tender, whitish leaves for rolling, and shred the tough outer leaves and the very small inner ones for the sauce.

Gently mix the ground meat with the onions, garlic, rice, salt, pepper, and 1/2 cup ketchup until combined well.

Place a small ball of the meat mixture toward the stem end of the cabbage leaf then roll from the stem end to the outer edge, enclosing the meat, then push the short ends into the meat, making a tight roll or "ball."

Arrange the rolls in a covered stock pot, pour the sauce over the rolls and simmer for one hour. To thicken the sauce, you may then place rolls and sauce in a covered casserole dish, in a 350°F oven for another hour.

Freezes well. Always better the day after it is made.

Poster's Notes:

Shred all the cabbage, make meatballs and sauce according to directions above. Arrange half of the shredded cabbage on the bottom of a covered stock pot, add the meatballs, the rest of the shredded cabbage and pour the sauce over all. Simmer for one hour on top of the stove and then transfer to a covered casserole dish and bake in a 350°F oven for another hour.

Posted by Barbara Wasser

Nutritional Info Per Serving: 904 Calories; 47g Fat (45% calories from fat); 41g Protein; 87g Carbohydrate; 145mg Cholesterol; 1533mg Sodium