2 medium heads of cabbage
1lb lean ground chuck
1/2 c finely chopped onions
1 rib of celery finely chopped
1 egg beaten
1/4 c tomato juice
3 slices of white bread soaked in 1/2 c red wine
1 c cooked rice
2 c stewed tomatoes
1/2 c tomato puree
1 c water
1/2c brown sugar
juice of 1 lemon
6 ginger snap cookies
1/2 c raisins
Blanch cabbage, separate leaves, and core
Combine chuck, onions, celery, and egg. Mix in wet bread.
Add tomato juice, rice salt and pepper
Fill leaves with 2 TBS of meat mixture, Roll and hold together with toothpicks.
Chop remaining cabbage & reserve about 4 cups.
Prepare sauce: Heat stewed tomatoes, puree, water, brown sugar and lemon juice. Crumble ginger snaps into this mixture. Stir in raisins and chopped cabbage leaves. Taste for seasoning. Add filled cabbage rolls.
Cook over medium heat 1 hour and 15 minutes. Add 1/4 to 1/2 c tomato juice when needed.
Enough for six
3 weeks ago