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