Ingredients: |
Ingredients: 1 lb. ground beef
1 (3-4 lb.) head of cabbage
1/2 onion, grated
1 egg
1/2 c. uncooked rice (not Minute Rice)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1/4 c. water
8-10 ginger snaps (the "magic ingredient")
juice of 2 lemons
1/2 c. seedless raisins
1 can tomatoes
1 Granny Smith apple, diced
1/2 c. brown sugar
2 cans tomato sauce
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Directions: |
Directions:Core cabbage. Place cabbage in a large pot with water to cover. Heat to boiling. Lower heat and cover, allowing steam to soften the leaves.
Remove cabbage from water and separate leaves.
Combine beef, grated onion, egg, rice, salt, and pepper.
Lay cabbage leaves flat. Place 1½ Tb. meat mixture on each leaf.
If preparing on top of the stove, bring to a boil to start, then cook on very low heat until finished (soft, but not falling apart).
Fold two sides of the leaf over the mixture and roll up like a blintz. You can secure it with a toothpick, then remove it before serving.
Place canned tomato sauce, tomatoes, shredded cabbage (the unused leaves), brown sugar, lemon juice, and crumbled ginger snaps on the bottom of a large roaster pan or soup pot.
Place stuffed cabbage rolls on top of the above. Cover. Place roaster in a 350ºF oven (or a pot on top of stove). Cook for 1 hour, then correct seasonings by adding more lemon juice and/or sugar, as desired. Cook for about 1 more hour.
Make certain rolls are packed tight.
gravy and mixture (reserve raisins) and put through a strainer or been in blender. Pour back over rolls with raisins.
Before serving, reheat slowly. Better the second day.
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This recipe for Grandma Mae's Stuffed Cabbage is from