Stuffed Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large head cabbage
1 1/2 pounds lean ground beef
1 small onion, grated
1 cup uncooked white rice
1/2 cup water
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 can (28 ounces) tomato puree
1 cup brown sugar
1 cup seedless raisins
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 cup pineapple juice
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Directions: |
Directions:Parboil cabbage until leaves are softened. Gently remove leaves from core.
Combine beef, onion, rice, water, 1/4 teaspoon salt and pepper in a large bowl; mix well. Place about 2 tablespoons on one end of each leaf. Fold bottom of leaf over beef mixture; fold over sides and continue rolling to enclose filling.
Tear extra leaves and place in bottom of a Dutch oven. In a large bowl, combine tomato puree, brown sugar, raisins, pineapple juice, vinegar, lemon juice and remaining salt; mix well. Add to pot.
Place rolls in pot, seam side down. Cover and simmer over low heat for 2 hours. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: One of my grandmother’s specialties was stuffed cabbage. During one of my visits with her, I tried to pin down the recipe, but no luck. She said she never wrote down these recipes, she just did them. She did, however, write down the ingredients she used. I took that list and formulated it into this recipe, which my dad says is better than his own mother’s!
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