I'm also copying GoingNuts recipe. (Hers comes with ammunition
)
GN, if you object, let me I know and I'll delete.
I'm warning you, I rarely cook by recipes, so be prepared to improvise. It's also hard for me to give a recipe when I'm not actually doing it, so, here goes.
This is also a Polish Stuffed Cabbage, as my family makes it.
Head of Cabbage (the leaves are easier to work with if you freeze the cabbage for a day or so, then let it thaw)
2 Tbsp. oil
2 onions, sliced
3 cups canned tomatoes or tomato sauce (I've also used a jar of marinara sauce in a pinch)
a couple of teaspoons salt (2-3)
pepper to taste
1 lb. lean ground beef
1 cup uncooked quick cooking rice
1/2 small grated onion (I've used 1 tsp. onion powder instead)
1 tsp. garlic powder
1 egg
less than 1/4 cup cold water
3 Tbsp. brown sugar
1/4 cup lemon juice
1/4 cup golden raisins
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If you freeze the cabbage, it is not necessary to cook the leaves. Remove about 12 large leaves, rinse and pat dry.
Lightly brown the sliced onion in oil. Add the tomato sauce, some of the salt and pepper. Simmer for 1/2 hour.
Meanwhile, mix together the meat, eggs, grated onion (or onion powder), garlic powder, rice and water.
Place some of the meat mixture on each cabbage leaf. Tuck together like a taco, and roll up. Place seam side down into pot with the sauce. Cover and cook over low heat for 1 1/2 hours. Add the lemon juice and sugar (some people also use honey or cranberry sauce) and raisins. Cook about 30 minutes longer.