Ingredients
- 1 large cabbage head, cored
- 1/2 cup raisins
- 2 lbs. ground beef
- 1 large onion, sliced
- 1 large onion, chopped
- 1 tart (Granny Smith) apple, grated
- 1/2 cup "UNCOOKED" white rice
- 7 Gingersnaps, softened in hot water
- 1 egg
- juice of 1/2 lemon (1 1/2 Tablespoons)
- 1/2 teaspoon each of salt, pepper, minced garlic
- 1 small can of diced or stewed tomatoes
- 1 large can of tomato sauce
Preparation
Step 1
Preheat oven to 325 degrees.
Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
Trim thick center vein off of bottom of each cabbage leaf.
For filling, combine ground beef, chopped onion, rice, egg, salt, pepper and garlic.
Place about 2 tablespoons of filling on each cabbage leaf. Fold sides over the filling. Starting at the stem, roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
In a large baking dish, place any left over cabbage leaves - sliced finely.
In a medium saucepan, add large can of tomato sauce, small can of tomatoes, raisins, sliced onion, grated apple, gingersnaps, and lemon juice. Bring to a boil.
Spread a layer of hot tomato sauce over the bottom of the baking dish.
Add stuffed cabbage leaves on top of the sauce, and ladle the remaining tomato sauce over the stuffed cabbage leaves.
Cover baking dish with aluminum foil and bake for 1 1/2 to 2 hours. For the last 15 minutes, remove cover and baste.