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Categories:
cabbage white bread red wine ground chuck onion celery egg rice tomato juice salt black pepper tomatoes tomato puree water brown sugar lemon cookies golden raisin
Viewed: 57 - Published at: 7 years agoIngredients
- 2 heads cabbage
- 3 slices white bread
- 1/3 cup red wine
- 1 lb ground chuck
- 1/2 cup onion, finely chopped
- 1 celery rib, finely chopped
- 1 egg, beaten
- 1 cup cooked rice
- 1/4 cup tomato juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups stewed tomatoes
- 1/2 cup tomato puree
- 1 cup water
- 1/2 cup brown sugar
- 1 lemon, juice of
- 6 gingersnap cookies
- 1/2 cup golden raisin
Method
- Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen.
- Soak bread in red wine.
- Combine ground chuck, onion, celery and egg; mix in wet bread (bare hands are the best tools for this.
- Add tomato juice, rice, salt and pepper.
- Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides to hold it together.
- Repeat until all the beef is wrapped. There should be 18 to 20 packets.
- Chop remaining cabbage leaves and reserve 4 cups.
- Prepare sauce: In a large stock pot heat stewed tomatoes, puree, water, brown sugar and lemon juice. Crumble gingersnaps and stir into mixture.
- Stir in raisins and chopped cabbage leaves. (Taste at this point and add more salt and pepper if necessary).
- Carefully add stuffed cabbage packets to sauce.
- Cover and cook over medium-low heat for 1 hour and 15 minutes.
- Check occasionally and add 1/4 to 1/2 cup tomato juice to sauce if it seems to be drying out.
