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Stuffed Cabbage IX (M, TNT)
Source: Libby Hillman
Serves: 6

Cabbage leaves, softened

Meat Mixture:
2 lb. ground beef
1/2 cup converted rice or 1 cup cooked rice
1/2 cup sautéed onion
2 eggs
1/4 tsp. monosodium glutamate
1/2 tablespoon crushed garlic or 1/4 teaspoon garlic powder
1 tsp. salt

For the Pot:
1/2 tsp. pepper
3 onions, diced
Leftover cabbage, shredded
4 cups tomatoes or #3 can
1 8-oz. can tomato sauce
3 tablespoons lemon juice
1/4 cup wine, sweet or dry
2 tablespoons brown sugar
8 gingersnaps
1/2 cup water
1-1/2 tsp. salt
1/2 cup raisins (optional)

Mix ingredients for meat mixture and fill cabbage leaves.

Line the bottom of the 5-6 quart Dutch oven or oven casserole with leftover shredded cabbage and diced onion. Neatly layer cabbage rolls. Cover with remaining ingredients.

Cook tightly covered for 2 hours over low flame. Can also be done in oven for 2 hours at 350°F.

Note: Can use 1 tsp. ginger powder if gingersnaps not available. In that case, thicken with 2 tablespoons cornstarch and 4 tablespoons water.

Posted by Leah Xemblonsky

Nutritional Info Per Serving: N/A