Amy's Grandma's Stuffed Cabbage Holoptchis (Omac)
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 8
Ingredients
- 2 cabbage, cored
For the meat mixture
- 2 lbs ground beef
- 1 onion, chopped
- 1⁄4 cup white rice, uncooked
- 2 eggs, lightly beaten
- kosher salt, to taste
- pepper, to taste
- garlic powder, to taste (optional)
For the sauce
- 2 onions, sliced
- 32 ounces tomato sauce
- 3⁄4 cup brown sugar or 3⁄4 cup Splenda brown sugar blend, firmly packed
- 1⁄4 cup golden raisins or 1⁄4 cup brown raisins
- 1⁄2 cup lemon juice
Directions
- If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
- Mix the meat ingredients in a bowl with your hands until well blended.
- Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
- Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
- Continue until all is used up.
- Place the sliced onions on top of the cabbage rolls in the pot.
- In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
- Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.
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