RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis "Stuffed" Cabbage #1, Layered - meat
Yield: 8 servings 1 1/2 lb Lean ground beef 1/4 c Water 2 Eggs 2 tb Dried minced onions; divided 1/2 c Rice; when raw, cooked 1/4 c Brown sugar; to taste 1 1/2 ts Salt 1/2 ts Freshly ground pepper 28 oz Whole peeled tomatoes 6 oz Tomato paste 1/2 c Vinegar OR lemon juice 6 Ginger snaps OR fresh or dried ginger to taste 1 md Head cabbage 1. In a large bowl, combine beef, water, eggs, rice, 2 tsp. dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside. (SEE NOTE I below for stuffing cabbage) 2. In another large bowl, combine tomatoes, tomato paste, rest of dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir it into the sauce until well mixed. Add the ginger snaps (crumbled) and stir. Taste and correct for flavor; should be sweet and sour. Set aside. 3. Core the cabbage and shred. Place half of the cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meat balls on top and cover with remaining cabbage. Top with the remaining tomato mixture. Cover tightly with foil and place the lid on top. 4. Bake at 325 degrees for one hour. Reduce heat to 250 degrees and bake for two more hours. 5. At This point, the casserole may be cooled, wrapped and frozen. For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees for 45 minutes. If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the two-hour baking time. This recipe makes six to eight services. NOTE I: If you like, you can stuff the cabbage leaves. Be sure to blanch them first BEFORE stuffing and layer them making sure you have sauce on the bottom and between each layer. Proceed to cook as described. It is the GINGER SNAPS that make the difference. NOTE II: I sometimes brown the meat (skip the meatball making) and then add the other ingredients. It can also be made in the Crockpot.
