Jewish Stuffed Cabbage in a Pot Ala Grossingers

petlover's Note:

This is authentic and easy --my modified version from the book, "The Art of Jewish Cooking" by Jennie Grossinger. I use lean ground chuck for this recipe. My version omits the beef bones but you can add them to the simmering sauce if you like.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4-6

Yield: 12.0 rolls

• 1 large head cabbage
• 2 tablespoons extra light olive oil
• 2 onions, sliced thin
• 3 cups canned chopped tomatoes
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 1 lb lean ground beef
• 3 tablespoons raw white rice
• 4 tablespoons grated onions
• 1 egg
• 3 tablespoons cold water
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1/4 cup lemon juice
• 1/4 cup golden raisin

Directions:

1. Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small.
2. Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes.
3. Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
4. Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
5. Add the rolls to the simmering sauce then coovet and cook on low heat for 1 1/2 hours.
6. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pot and cook on low 30 minutes longer.