Jewish Stuffed Cabbage in a Pot Ala Grossingers

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.

• Ready In: 2 hrs 30 mins
• Serves: 4-6
• Yields: 12-18 rolls

Ingredients

• 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 a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for
6. 1 1/2 hours.
7. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.