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Stuffed Cabbage

Nana's favorite - but only if the cabbage is FROZEN beforehand! :)

Prep
Cook
Serves 24people
Ingredients
2
cabbages: cored, frozen and defrosted
2
lb chopped meat
3
tbsp raw rice
5
tsp sugar
2
tsp salt
3
onions
1
lemon
sauce
2
large cans of tomato sauce
3/4
large can pineapple juice
1/2
cup brown sugar
Directions
1.
Cabbage Preparation:
2.
Core 2 heads of cabbage
3.
Rinse with water
4.
Put in plastic bag
5.
Put into the freezer for 4 days
6.
Defrost for 2 days
7.
Sauce Preparation:
8.
Combine cans of tomato sauce, pineapple juice and brown sugar into a bowl
9.
Mix and taste
10.
If necessary, add more juice or sugar
11.
Directions:
12.
Dice 3 onions and brown lightly in heavy pot
13.
Pour water into the pot to just cover the onions
14.
Add 2 teaspoons of salt and 1/4 teaspoon of pepper
15.
Create the meat mixture by combining chopped meat, raw rice, sugar, salt and juice from a lemon
16.
Take 1 leaf off the cabbage
17.
Shave off the top, thick part of the leaf to ensure that it's the same thickness as the rest of the leaf
18.
Put 1 heaping tablespoon of meat mixture on the leaf
19.
Roll the bottom end of the leave up, then roll each of the sides of the leaf in
20.
Continue to roll up from the bottom until the entire leaf is wrapped
21.
Place the wrapped leaf seam-down into the onion-filled pan
22.
Repeat steps 5-10 to make 20-24 wrapped leaves
23.
Chop and sprinkle any remaining leaves that are too small to wrap into the pan
24.
Cover the pan and cook on medium-low heat for 45 minutes
25.
Add sauce and cook for 75 mins more with lid agar

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