Nana Rozzy's Stuffed Cabbage

mrosen90

subheading: Meat:

1 to 2 heads of cabbage

2 to 3 lb chopped meat

2 to 3 eggs, beaten

Golden raisins (one small box per pound)

3 cloves garlic

2 Tbsp matzo meal (keep adding some until meat has good consistency)

½ cup water

2 handfuls uncooked rice

Salt and Pepper

subheading: Sauce:

1 to 2 chopped onions

2 cans (11 to 15 oz.) tomato sauce (Rokeah with mushrooms or Manishewitz)

1 can water

1 cup brown sugar

½ lemon juice

Take core out of the cabbage

Place cabbage in large pot of boiling water, core side down (if water doesn't cover the whole head, turn the cabbage over after 5 minutes)

Simmer 5 to 10 minutes in total. Drain and cool. Separate leaves (Ina Garten says to remove haard triangular rib from the base of each leaf using a paring knife)

Mix meat and other ingredients in large bowl

Place ⅓ to ½ cup of meat filling in an oval shape in the center of each leaf

Fold sides inward to cover the meat and roll up, using toothpick to fold it shut if needed

Put cabbage leaves, fold side down, into large saucepan. You can add a layer of sauce first if you want

Stir sauce ingredients together and pour over cabbage rolls

Cover and cook 1½ hours at low temp

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