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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Unstuffed Stuffed Cabbage (GF) Recipe

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This recipe for Unstuffed Stuffed Cabbage (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
2 eggs
1 cup cooked rice
1 T. sugar
cinnamon, to taste
allspice, to taste
salt and pepper, to taste
1 small onion, chopped
vegetable oil, for sautéing onions
1 (15 oz.) can tomato sauce
1 (8 oz.) small can sauerkraut, undrained
3 T. brown sugar
¾ cup raisins
1 small cabbage
Directions:
Directions:
Mix meat with eggs, rice, sugar and spices to taste (a dash of each is a good measure). Form the mixture into meat balls and set aside. In a pot, sauté onion in oil until golden and then add tomato sauce, sauerkraut and juice, brown sugar and raisins. Fill empty tomato sauce can with water and add that as well. Heat the mixture on the stove until well blended. Shred cabbage into thin strips and place half of it in the bottom of a deep baking pan. Place half of the meatballs on top of that and pour half of the tomato sauce mixture over that. Repeat another layer with the remaining ingredients. Cover the pan with foil and bake in a 325⁰ oven for approximately 2 hours, until the cabbage is limp and transparent.
Personal Notes:
Personal Notes:
This recipe comes from my mother, Lotte Hershfield, my inspiration and favorite cook of all time – true, I am biased, but her specialty is recipes that are great in taste and low in fuss.

 

 

 

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