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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 4 |
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My grandmother's stuffed cabbage recipe. It is not sweet. All measurements are very approximate. Ingredients:
3 large heads of cabbage |
4 lbs chopped meat |
2 large onions |
2 tablespoons oil or 2 tablespoons chicken fat |
3/4 cup rice |
6 (15 ounce) cans tomato sauce |
salt, to taste |
pepper, to taste |
1 tablespoon paprika |
1 tablespoon garlic powder |
1/4 cup water |
1 tablespoon citric acid |
1 tablespoon sugar |
Directions:
1. Three days before, freeze cabbages.
2. Day before, take cabbages out of freezer and allow to thaw until leaves are soft.
3. Day you cook, take off the outer leaves.
4. Cook onions in oil/chicken fat until soft.
5. Mix chopped meat with rice, 1 can tomato sauce, half of the onion, salt, pepper, paprika, garlic powder and water.
6. Put 2 tablespoons of mixture in the middle of each leaf and wrap.
7. Shred the rest of the cabbage.
8. In the bottom of a heavy pot, put 2 cans of tomato sauce, some of the shredded cabbage, the cabbage rolls, the rest of the shredded cabbage, the rest of the browned onions, the sour salt and the last 3 cans of tomato sauce.
9. Cook over medium heat until it boils.
10. After it boils, add the sugar.
11. After cooking for an hour, taste the sauce. If it is very sour, add some more sugar. It should not be sweet but nor should it be mouth-puckering sour.
12. Cook for at least 3 hours - the more the better, just make sure it does not burn.
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