Title: Stuffed Cabbage

Yield: 4 servings



Preheat oven to 350
Break off eight large cabbage leaves and boil for 4-6 minutes until pliable. Drain on paper towels.
Combine ground beef, onion, salt, pepper, egg, rice and water. Mix until well-combined.
Divide meat mixture into 8 parts and place meat balls near the stem end of the cabbage leaves. Fold sides of leaves over meat and roll up.
Shred remaining cabbage and place in a roaster pan. Add tomatoes and their liquid, sauce, brown sugar, lemon juice, and raisins and stir.
Place cabbage rolls seam side down in the sauce. Spoon sauce over the rolls.
Cover and bake for 2 hours. Remove lid and bake an additional 30 minutes.


I frequently double the recipe to fill a larger dutch oven - you can usually get away with a single head of cabbage when doing so.