586037 stuffed cabbage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chopped meat |
| 4 | pounds | + cabbage (loose head, if |
| Possible) | ||
| 2 | larges | Onions, diced |
| ½ | cup | Rice (raw) |
| Salt | ||
| Pepper | ||
| 1 | teaspoon | Sour salt |
| ½ | cup | Sugar (more, if needed) |
| 4 | cans | DelMonte tomato sauce (8 oz |
| Size) | ||
Directions
Core cabbage. Immerse (core down) and simmer for 15-20 minutes in slowly boiling water. After 10 minutes, turn cabbage. While cabbage is softening, combine meat, onions, rice, salt and pepper and one tablespoon sugar. Separate leaves - shave spine - do not discard any cabbage not used to roll meat; this will be used to line bottom of the pot. After you finish making cabbage rolls, line the pot - place cabbage rolls on layer of cabbage in pot. Dissolve sour salt in 2 cups of boiling water. Pour over cabbage rolls. Pour tomato sauce over cabbage rolls. Start with ½ cup sugar - pour over cabbage rolls. Cover (vent cover slightly) and cook over medium flame. Baste cabbage rolls as it cooks. After about an hour, taste sauce mixture adding sugar according to your taste. Reduce flame and cook for three hours total. Submitted By BARRY WEINSTEIN On 05-05-95
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