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Author Notes: Sweet and sour comfort food. A perfect one-dish meal for the Jewish holiday of Sukkot, or for any time! —Joan Nathan
Makes 24 rolls
- 1 head cabbage, frozen, about 2 pounds
- 2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/3 cup ketchup
- 1/2 cup rice, uncooked
- 1 small onion, finely chopped
- One 35-ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 2 large onions, sliced
- 1/2 cup ketchup
- 2 lemons
- 1/3 cup brown sugar
- 1/3 cup raisins
- 1 tablespoon oil
- Salt and pepper, to taste
- Defrost the cabbage the night before cooking. When it is completely defrosted, separate the leaves.
- To make the filling: In a large bowl, mix the ground beef, salt, pepper, eggs, rice, ketchup, and chopped onion; set aside.
- Place 1 heaping tablespoon of the filling on each cabbage leaf. Tuck the ends in and roll up like a big cigar. Place them, open side down, in a 6-quart casserole.
- To make the sauce: Cook onions with oil in a saucepan for a few minutes, then add the tomatoes, tomato paste, salt and pepper to taste, onions, ketchup, the juice of one lemon, brown sugar, and raisins. Bring to a boil and let simmer for 15 minutes, covered.
- Pour the sauce over the cabbage. Cover with foil and bake at 350 degrees for one hour and a half, and then uncover for an additional half hour, adding water if too dry. Taste for sweet and sour and, if needed, squeeze the juice of the remaining lemon over all.
- Turn the stuffed cabbage rolls onto a serving platter, spoon the sauce over, and serve. This is even more delicious the second day.
- This recipe is a Community Pick!
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