Krisha's Stuffed Cabbage

By Lonnie

Ingredients

• FOR THE STUFFING:
• White or cidar vinegar
• 1 large head (about 3 lbs) green or savoy
• cabbage, cored
• 1 medium onion, sliced
• 1 1/2 lbs ground beef
• 1/2 raw rice
• dry bread crumbs or matza meal
• 1 large egg
• 1/2 c water
• 1 med yellow onion, chopped
• 3/4 t salt
• 1/2 t ground black pepper
• FOR THE SAUCE:
• 2 c crushed tomatoes or tomato sauce, or 1 c
• each
• 3 T tomato paste
• 1 c water
• 2 bay leaves
• 1 - 8 T sugar(depending on preference)
• 1/2 t salt
• ground black pepper to taste
• 2 - 4 T lemon juice or cidar vinegar

Details

Servings 16

Preparation

Step 1

1. Fill a large pot about three-fourths full with water, add a little vinegar, and bring to a rapid boil. Carefully place the cabbage in the boiling water and cook until the outer leaves are pliable enough to roll easily, about 5 minutes. Using a pair of tongs, pull off the supple leaves. Repeat the process until you have 16 to 18 untorn large leaves. Trim the tough center rib of each leaf. Shred any extra cabbage leaves and place in the bottom of a deep heavy pot or baking dish.

2. To make the stuffing, combine all the stuffing ingredients.

3. Place abut 1/4 cup stuffing on each large cabbage leaf, arranging it a little off center. Use 1 to 2 tablespoons for the smaller leaves. Fold the sides of the leaf over the stuffing, fold over the rib end and roll up. Arrange the cabbage rolls, seam side down, in the prepared pot.

4. To make the sauce, combine all the sauce ingredients. Pour over the cabbage rolls. If the sauce does not cover the cabbage rolls, add enough water to cover.

5. Cover and simmer over low heat until tender, about 1 1/2 hours. Or bake, covered, in a 350 degree oven for about 1 1/2 hours, then uncover and bake until the sauce is thickened and the cabbage rolls are lightly browned, 30 to 60 minutes.

SERVE WARM