Stuffed Cabbage

1 med Cabbage / 12 large leaves
pinch Salt
1 med Onion, chopped
2 Tbsp Oil
1-2 Llbs. Ground Beef
1/2 cup raw Rice

--------------------------------
2 lbs. peeled Tomatoes, chopped
Juice of 1 Lemon
4 Tbsp Sugar
1 Tbsp ground Ginger
Water

--------------------------------
Options:
  2 or more Tbsp Honey
  Raisins
  Brown sugar
--------------------------------

1.  Plunge cabbage into boiling water to loosen
    a few leaves. Peel off a few leaves and repeat 
    until you have about a dozen large leaves. Save torn 
    or small leaves to line your pan.

2.  Sauté onion in oil until soft. Add ground meat and cook
    until just brown. Add rice and seasonings.

Line bottom of pot with broken leaves. 

3.  Place about 2 Tbsp of the meat and rice mixture in
    the stem end of a leaf. Fold sides in and roll up like
    a cigar.

4.  Arrange in pot with flap down. Put them close together.

5.  After stacking in pot, put a plate or other heavy 
    implement on top to hold them down.

6.  Mix up your sauce and pour over top. If it does not cover the 
    rolls, add water to bring liquid up.

7.  Simmer for 1-1/2 to 2 hours on top of stove or 350 in oven
    for 1-1/2 hours. Do not let it dry out.

Best when prepared a day ahead and re-heated.

Serves 6-12.

©2001 -- Alan Barasch

See more great recipes at http://food.barasch.com