1 large cabbage
Filling:
1 ½ pounds ground beef
½ cup uncooked rice
3 tsps. oil
1 medium onion, minced
2 cloves garlic, minced
1 egg, beaten
Sauce:
3 Tbsp. oil
2 Tbsp. flour
1 46-oz can tomato juice
3 to 4 Tbsp. tomato paste
½ cup sugar or ¼ cup honey
2 bay leaves or juice of 1 lemon
salt to taste
1 large apple, peeled and diced
¼ cup raisins
Prepare cabbage by either boiling or freezing method.
Remove and check leaves.
FILLING: Combine all ingredients for meat mixture in a bowl and mix well. Roll cabbage leaves according to illustrations.
SAUCE: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls may be piled in layers if necessary.
Cook on low flame for 2 hours, adding more water if necessary.
USE: 8-quart pot
YIELDS: 18 Cabbage Rolls
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