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Stuffed Cabbage VIII (M, TNT)
Source: Recipe was given to me by a caterer many years ago
Yield: About 24 rolls

2 large heads of cabbage frozen, then defrosted
1 onion sliced

Meat Mixture:
5 pounds of chopped meat, or ground turkey
2 eggs
1/4 cup dark brown sugar
3 tablespoons real lemon juice
1/4 cup rice cooked until barely soft

3 large cans of tomato sauce
1-1/2 cans water
1 cup dark brown sugar
3 tablespoons of real lemon juice

Preheat oven to 350°F.

Peel leaves from the defrosted cabbage heads, careful not to tear them. Cut up smaller leaves and any torn leaves, place in bottom of pan with sliced onion.

Drain rice and pour cold water over rice to stop the cooking. Drain. Mix with meat mixture.

Put a scoop of meat mixture to leaf of cabbage and roll (blintz roll). Place rolls over cut up cabbage and onion in pan.

Pour sauce over. Bake in oven, covered with aluminum foil for 2 hours. Uncover and cook for another 1 hour. Baste often to prevent burning. If leaves are not soft continue baking until they are. Add more sauce if needed.

If there is any meat leftover, small meat balls can be made and placed in with the rolls.

If sweet and sour meatballs are wanted instead of rolling in the cabbage use sauce with just the meatballs and cook on top of the stove for 1/2 hour covered, and then place them in the oven for 1-1/2 hours.

It is suggested to double the sauce and add additional sauce to the rolls when storing the stuffed cabbage or small meat balls in containers or pans.

This dish can be frozen and keeps very well.

We hope you enjoy it as much as we do. I have also made it for diabetics by using brown sugar substitutes. Still tastes delicious.

Poster's Notes:
This is the recipe that I have used many years. In fact when we visit our children they chain me to the range to cook up a batch my Stuffed Cabbage to last them until the next time we visit them. Never lasts that long. However here is the recipe that was given to me by a caterer many years ago.

Posted by Audrey Singer

Nutritional Info Per Serving: N/A