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1 head cabbage
Separate cabbage leaves. Bring salted water to a boil in a large pot. Add cabbage leaves to water for about 5 minutes. Drain then let cool.
Mix beef, salt and pepper, eggs, garlic powder, onion, and ketchup together. Shape into balls.
Wrap in leaves starting from the edge and working toward the stem.
Place in layers in a big pot. Cover with chopped tomatoes. Cook on a low boil for about 1 hour. Add sugar then continue boiling for 2 more hours. Baste every 10-15 minutes to soften.
Poster's Notes:
Posted by Julie D. Welch
Nutritional Info Per Serving: N/A
2 lbs. ground beef
2 eggs
2 tsp minced onion
1-1/2 cups flavored bread crumbs
16 oz. tomatoes (or 1 large can)
1 cup sugar
Ketchup
Salt and pepper
Garlic powder
A while back we had a discussion on comfort food. This was always my favorite. I haven't made it much since getting married because softening the cabbage was such a hassle. Thanks so much to whomever suggested putting the cabbage in the microwave with a small bowl of water. It made wrapping the meatballs so much easier. I'll be making this recipe more often now. Here is my Mom's recipe as she wrote it down for me. Some ingredients didn't have measurements - they were to taste or texture.