Sweet and Sour Stuffed Cabbage

This is a recipe handed down 3 generations in my family. The combination of raisins, ginger snaps and lemons gives the dish a traditional, unique sweet and sour flavor. Any left over sauce is excellent with shrimp.

• Ready In: 2 hrs 45 mins
• Serves: 6-8

Ingredients

• For the stuffing mix together

• 1 1⁄2 lbs ground beef
• 1⁄2 cup rice
•  chopped onion (medium)
• 1  egg
• 1  teaspoon  salt and pepper, to taste
• 4  cups tomato sauce
• 2 (14 ounce) cans chopped tomatoes
• 3  tablespoons sugar
• 3  tablespoons lemon juice
• 1⁄2 lemon, thinly sliced
• 3  tablespoons  vegetable oil
• 2  bay leaves
• 1  cup raisins
• 6  gingersnap cookies, broken
•  salt and pepper

• For cabbage leaves

• 1  large green cabbage, core removed, covered with water and cooked 7-10 minutes, then removed and cooled. Peel off leaves a

Directions

1. Pre-heat oven to 350 degrees.
2. Place 2.5 Tbs stuffing mix in center of leaf, fold ends in and roll, then secure with toothpick so stuffing is fully enclosed.
3. Cut remaining cabbage (about 2 cups) into pieces and place on top of sauce in baking dish.
4. Layer cabbage rolls on top and spoon the rest (1/2) of the sauce on top.
5. Cover and bake for 1.5 hours at 350 degrees. Uncover and bake for 30 min more.
6. Serve with mashed potatoes or hot rice.