Shapiro's Stuffed Cabbage

Recipe by Mary K. W.
READY IN: 2hrs 30mins




  • Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen.
  • Soak bread in red wine.
  • Combine ground chuck, onion, celery and egg; mix in wet bread (bare hands are the best tools for this.
  • Add tomato juice, rice, salt and pepper.
  • Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides to hold it together.
  • Repeat until all the beef is wrapped. There should be 18 to 20 packets.
  • Chop remaining cabbage leaves and reserve 4 cups.
  • Prepare sauce: In a large stock pot heat stewed tomatoes, puree, water, brown sugar and lemon juice. Crumble gingersnaps and stir into mixture.
  • Stir in raisins and chopped cabbage leaves. (Taste at this point and add more salt and pepper if necessary).
  • Carefully add stuffed cabbage packets to sauce.
  • Cover and cook over medium-low heat for 1 hour and 15 minutes.
  • Check occasionally and add 1/4 to 1/2 cup tomato juice to sauce if it seems to be drying out.