Stuffed Cabbage (Mom's)
Mom's via Cousin Faith
- 3 (28-ounce) cans crushed tomatoes
- 2 cans cold water
- 2 cups brown sugar
- 1 tablespoon sour salt
- 1 cup golden raisins
- 2 pounds ground beef
- 1 small grated onion
- 1 cup white rice
- 2 eggs
- 1 head cabbage
Cooking time 45mins
Adapted from foodnetwork.com
Combine tomato sauce, water, brown sugar together. Add sour salt sparingly. Taste for sweet and sour ratio.
Remove leaves from cabbage either by boiling or freezing. Set leaves aside
Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
Mix meat, light seasoning, eggs, onion and rice together.
Preheat oven to 350°F.
Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
Drop into sauce mixture in big round flat oven ready pan. Add raisins into sauce. Put some cabbage leaves on top.
Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.