Recipe provided by Mrs. David M. Miller of the Ayelet Chapter.
Sweet and Sour Stuffed Cabbage
|1||large Head Cabbage|
|2||lbs. Ground Chuck|
|2||medium sized Onions|
|⅔||cup Minute Rice|
|2||tbs. Coarse Salt|
|15||oz. can Tomato Sauce|
Cook cabbage in boiling water for 10 or 15 minutes while preparing the following:
Use dutch oven or large size frying pan with a cover. Place seperated onion slices on bottom of oven or pan. Beat eggs lightly and add to mixture of beef, salt, 1 tbs. sugar and minute rice - toss together lightly.
When cabbage has been pre-cooked, drain and cut 1/2 inch end off hard core for easier removal of leaves. To each leag add small amount of beef mixture and fold leaves under. Continue process until all cabbage leaves and meat preparation have been used - place over the onions in oven or pan. Pour tomato sauce (diluted with water) over cabbage rolls and cook over medium burner for one hour. Squeeze juice of lemon and remaining sugar into tomato sauce gravy, stir and cook for 1/2 hour basting occasionally.