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Unstuffed Cabbage




Source of Recipe


Internet


List of Ingredients




Serving Size : 6

1 1/2 pounds lean ground beef
1/4 cup water
2 eggs
3 tablespoons uncooked rice
2 teaspoons dried minced onions -- divided
2 tablespoons dried minced onions
1/4 cup brown sugar -- to taste
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 whole peeled tomatoes -- (28 ounces)
6 ounces tomato paste
1/2 cup vinegar -- or lemon juice
6 ginger snaps -- for flavor
1 med head cabbage


Recipe



In a large bowl, combine beef, water, eggs, rice, 2 tsp dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside. In another large bowl, combine tomatoes, tomato paste, rest of dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed. Add the ginger snaps (crumbled) and stir. Taste and correct for flavor; should be sweet and sour. Set aside. Core the cabbage and shred. Place half of the cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meatballs on top and cover with remaining cabbage. Top with the remaining tomato mixture. Cover tightly with foil and place the lid on top. Bake at 325 degrees for one hour. Reduce heat to 250 degrees and bake for three more hours. At This point, the casserole may be cooled, wrapped and frozen. For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees for 45 minutes. If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time. This recipe makes six to eight servings.

NOTE: I sometimes brown the meat and then add the other ingredients. It can also be made in the crockpot.