• 1 medium cabbage
  • 2 Tbsp. margarine
  • 2 onions, sliced
  • 3 cups canned tomatoes, with juice
  • 1½ tsps. salt
  • ½ tsp. pepper
  • Beef bones (optional)


  • 1 pound ground beef
  • 4 Tbsp. Uncooked rice
  • 4 Tbsp. Grated onion
  • 1 egg, beaten
  • 3 Tbsp. cold water


  • 3 Tbsp. honey
  • ¼ cup lemon juice
  • ¼ cup seedless raisins


Prepare cabbage by either boiling or freezing method. Remove and check leaves for bugs.

SAUCE: Heat margarine in a 6-quart pot and sauté onions. Add tomatoes, salt, pepper and bones. Cover and cook for 30 minutes.

In a bowl combine meat, rice, onion, egg and water. Place 1 large tablespoon of mixture onto each leaf and roll.

Place cabbage rolls in sauce. Cover and cook for 1 ½ hours over low heat. Sauce should cover at least half the rolls. If more sauce is necessary, add 1 cup tomato juice.

After 1 ½ hours, add honey, lemon juice, and raisins and cook 15 minutes more.

NOTE: Stuffed cabbage freezes well. When reheating defrosted stuffed cabbage, 6 potatoes cut in quarters may be added. Cook until potatoes are tender.

USE: 6-quart pot
YIELDS: 14 to 16 cabbage rolls