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Stuffed Cabbage, Stovetop (M, TNT)
Source: "Naomi Cookbook," Hadassah Wizo, 1960 Edition
Serves: 8 or more

1 large head cabbage
2 lb. chopped meat
Juice of 2 lemons
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup water
1 (28 oz.) can tomatoes)
1/4 cup rice
Salt and pepper to taste
1 large onion

Cut heart out of the cabbage, and place cabbage in enough boiling water to cover. Boil 5 minutes. Separate the leaves and drain well. (I prefer to put the cabbage in a large bowl with a little water and cover and place in the microwave for about 20 minutes--depending on the size of the cabbage). Let cool and remove leaves.

Mix chopped meat with beaten egg, rice and water, grated onion, and seasoning. Place a heaping tablespoon of mixture on cabbage leaf and form into a roll.

Place rolls in pot, cover with tomatoes, sugar, and lemon juice.

Cook for 2 hours on top of stove in tightly covered pot, then remove the cover and place in a 350°F oven and cook for 2 hours longer.

Poster's Notes:
These freeze amazingly well and I always make a large batch of these every September to last a couple of months.

I have over the years amended this recipe and use only brown sugar and, in lieu of fresh lemons, use lemon juice from a bottle. To make a more tomatoey sauce add a (14 oz.) can of tomato sauce. I also don't use the oven, but leave this to cook for 3 hours instead.

I have used this recipe for 30 plus years and most of my family loves them (except the one that doesn't like cabbage) (Family of 6 now enlarged to 10 with 4 married daughters)

Posted by Sylvia Kirshner

Nutritional Info Per Serving: N/A