3 lbs chopped meat (turkey, bison or beef)
2 small onions, cut into chunks
2 8 oz cans of tomato sauce
2 heaping T tomato paste
3/4 c maple syrup
3/4 c brown sugar
3 T lemon juice
3/4 c honey
handful of raisins
2 large leafy green cabbages
1/2 c rice (not at Passover)
Two days or more pre-making, wash the cabbages then put them in the freezer.
Night before making, set the cabbages in the sink to defrost
Cut the core out of the cabbages, remove leaves, put in a pile, trim if too large and shave thick portions with sharp knife.
Season ground meat with garlic salt and add rice if not Passover. Mix well.
Put a small handful of meat in a trimmed leaf. Wrap sides over meat and roll up into a cylinder.
Put rolled cabbages in large soup pot, in rows, then stacking.
Mix all sauce ingredients. Taste for sweetness. If necessary add more brown sugar or syrup or tomato paste.
Pour over cabbages.
Shuckle pot (shake it to distribute sauce)
Cook over a low flame for 3 hours, shuckling pot every so often.