Ingredients

  • 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

Directions

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. Stuff and roll the cabbage leaves.

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