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Mom Block's Stuffed Cabbage
Recipe By: Mildred Guss
Serving Size: 7
Preparation Time: 0:00
Categories: Jewish Holidays Main Dishes Soups/Stews
Amount Measure Ingredient Preparation Method
2 lbs chopped meat
1 tsp salt
2 med onions grated
1 tsp lemon juice
3/4 c uncooked rice
1 5 lb head of cabbage
1 8 oz can tomato sauce
1 6 oz can tomato paste
1/2 c chili sauce
6 tbsps grape jam
1 1/2 tsps salt
Boil cabbage head, covered, for about 5 min. so that leaves are soft enough to
roll.
MEAT FILLING: Combine meat, salt, 1 grated onion, lemon juice, and rice.
For cocktail size stuffed cabbage, cut cabbage (large) leaves in half and fill
with about 1 T. of meat filling. Fold top of leaf over to cover meat, fold
both sides over and roll.
SAUCE: Combine 2nd onion, tomato sauce, tomato paste, chili sauce, jam, and
salt.
Line large pot with a few outside cabbage leaves so the stuffed cabbages won't
stick to pot and burn. Arrange loose ends down to prevent unrolling. Add
sauce and enough water to cover. Bring to boil, then simmer for 2 1/2 - 3
hours.
NOTE: Cabbage can also be shredded more and put into pot with other
ingredients to make cabbage soup!
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