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Nana Fannie’s Stuffed Cabbage Recipe

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This recipe for Nana Fannie’s Stuffed Cabbage, by , is from The Gardner Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Goodman


1 large cabbage
1½ pounds chopped meat
1 tsp. salt
½ tsp. pepper
½ cup instant rice, uncooked (If using regular rice, soak rice in warm water for 15 minutes and then drain before using)
1 large onion, grated
1 large onion, sliced
¼ cup water
1 can chopped tomatoes
1 tbsp. lemon juice
2 tbsp. sugar
½ cup raisins

Core cabbage and put into large pot of water. Bring to a boil and then remove from heat and let stand for 10 minutes, until leaves soften.

In a large pot, combine a can of tomatoes, ¼ cup water, sliced onions, lemon juice, sugar, and raisins. Bring to a boil and taste.

Take leftover and small cabbage leave and cut them up and add to sauce.

Mix chopped meat, rice, onion, salt, and pepper, and make into a shape like a small egg or meatball.

Wrap softened cabbage leaves around meat mixture. Hold in place with a toothpick.

Put the stuffed cabbage in the pot with the sauce. Cook on low for about 2 hours.

Personal Notes:
Personal Notes:
This is Jeff’s paternal grandma’s recipe. Fannie (Zawel) Goodman was born in Doronitchen, Poland/Russia in 1903 and immigrated to New York In 1922.




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