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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from Grandma Grace's Cookbook, 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:  
For meat filling:
3 lbs chopped chuck
2 eggs
1/4 cup rice
1 large onion
1T ketchup
Kosher salt and pepper

For sauce:
1 28 oz. can whole San Marzano tomatoes (break up pieces with your hands)
¼ cup ketchup
¼ cup raisins
4 TBS brown sugar
Juice of two lemons
8-10 Gingersnap cookies – crushed up.
1 8 oz. can tomato sauce
Mix well so cookies melt into tomatoes
Directions:
Directions:
Cut the core out of the cabbage and put whole cabbage in pot of boiling water for about 1 minute (until it is soft).
Remove outer leaves, as they become soft, and drain in colander.
Leave rest of cabbage in pot, until each leaf becomes soft enough to use.
Place one cabbage leaf at a time on work surface and pat flat, cut out hard piece at top.
Put a spoonful of chopped meat at narrow end of cabbage leaf and roll over.
Fold sides of cabbage leaf into the center and roll up.
As each bundle is done place it on a platter.

Take the cabbage that is left and shred it like coleslaw.
Put cabbage in bottom of oven proof pot with1 sliced carrot and one sliced large onion.

Pour sauce over cabbage rolls.
Cover pot and put in 350 oven for about 2-3 hours.
Taste after cooking about 1 hour and correct seasonings if necessary. Add more lemon juice, brown sugar, salt or pepper if bland.
Make at least one day before using. Freezes well.
Preparation Time:
Preparation Time:
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