Russian Stuffed Cabbage Rolls

[Jaymes]

Russian Stuffed Cabbage Rolls

This is good. Really good. Company good.

• 12 large cabbage leaves
  
• 1 lb lean ground beef
  
• 1 onion, grated
  
• 1/2 c cooked rice
  
• 1/2 tsp salt
  
• pepper to taste
  
• 2 c canned tomatoes, broken up
  
• 1/2 c raisins
  
• 1 onion, finely chopped
  
• 2 T vinegar
  
• 2 T sugar
  
• 1/2 c corn syrup
  
• gingersnaps
  
• sour cream to garnish
  

Soak cabbage leaves in boiling salted water til limp (one good and easy way to do this is to put the whole head in the water and remove one leaf at a time as they become limp); drain and dry with paper towels. On the first few large leaves, turn them over and trim back any really big veins that are down by the core. Line a Dutch oven with one layer of these big leaves.

Combine beef, grated onion, rice, salt and pepper. Place a small portion of mixture in each cabbage leaf. Roll up and secure with wooden toothpick. Place in Dutch oven. Repeat til all cabbage leaves are full. Combine tomatoes, raisins, chopped onion, vinegar, sugar and corn syrup. Pour over cabbage rolls. Add enough water to barely cover rolls. Cover and cook at slow boil for one hour. Place layer of gingersnaps over rolls, cover, reduce heat and simmer for one hour longer. Serve hot with sour cream garnish.

Keywords: Main Dish, Beef

( RG383 )