Ingredients
Units Scale
- 3 pound head of green cabbage
- 1 pound ground beef
- 1/2 cup cooked rice
- 1 onion — grated
- 1 egg
- salt and pepper — to taste
- 2 cups beef broth
- 1 onion, studded with 3 cloves
- 1 bay leaf
- juice of 1 lemon
- 2 tablespoons brown sugar
- 3 to 4 Tbsps. tomato puree
- 1/2 cup golden raisins
- 9 gingersnaps — crushed
Instructions
- Using a thin, long-bladed paring knife, cut the core from the cabbage and discard. Loosen the leaves and remove 12 large outer leaves. Steam or blanch leaves until flexible. Place rib side up and trim heavy center rib. Turn over.
- Mix ground beef, rice, onion, egg and salt and pepper to taste. Place 1 Tbsp. of the mixture on each leaf. Roll towards tips, tucking sides in. Place in deep pot. Add beef broth to cover completely. Add onion with cloves to pot with bay leaf, lemon juice, brown sugar and tomato puree. Cover and simmer slowly for 1 hour. Add raisins and gingersnaps. Simmer for 15 minutes more. Stir sauce to blend.
- Arrange cabbage in single layer in flat baking pan, 3-4″ deep. Season sauce with salt and pepper and pour over cabbage. Bake at 375 F. for 30 minutes or until sauce is thick and rolls brown.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1073.11 kcal
- Sugar: 75.52 g
- Sodium: 1899.02 mg
- Fat: 38.78 g
- Saturated Fat: 12.53 g
- Trans Fat: 5.59 g
- Carbohydrates: 150.37 g
- Fiber: 12.58 g
- Protein: 35.67 g
- Cholesterol: 121.79 mg
