Servings: 10
1 cabbage head
1 1/2 pounds meatloaf mix (or ground beef for kosher version)
1 1/2 cups white rice
3 cups water
1 teaspoon salt
1/2 teaspoon ground pepper
1 large onion, chopped
2 tablespoons vegetable oil
1 large can (29 oz.) tomato sauce
1/4 cup brown sugar
1/2 cup raisins
Cut stem from cabbage by cutting around the base with a sharp knife until the stem can be removed.
Place cabbage stem-side down in the Dutch oven containing 2 cups boiling water.
Cover pot and steam cabbage on medium high heat until outer leaves can be separated off. Replace cover and continue steaming.
Periodically separate more leaves with tongs, cutting from stem if necessary.
As leaves become soft, remove them to a large platter to cool. This process will take about 1/2 hour.
Note: steam the large outer leaves also. These will be used to cover the rolls before baking.
Also reserve the cabbage water if filling with rice or kasha (See
serving ideas).
Meanwhile cook rice. Add rice to 3 cups boiling water in a 2 quart saucepan, stir and cover. Simmer 20 minutes on low heat.
Saute onions in oil in a large skillet until softened and lightly browned.
When rice and onions are done, mix both into a large mixing bowl with the ground meat, salt, and pepper.
Line the bottom of the Dutch oven that was used for the cabbage with any small cabbage leaves or cut-up chunks of stem.
To make cabbage rolls, place 1/3 cup filling near base of cabbage leaf. Fold base and sides of leaf over filling.
Roll up leaf and place in lined Dutch oven. Repeat rolling cabbage leaves with remaining filling, sprinkling each layer with some of the raisins. Cover cabbage rolls with the steamed large outer cabbage leaves.
Stir brown sugar into the can of tomato sauce and pour over the cabbage rolls.
Cover tightly and bake at 350 F for about 3 hours. Let rest covered for 20 minutes.
Remove and discard tough top leaves. Serve with sour cream for Ukrainian version, omit for kosher version.
Serving Ideas: Kosher version with regional variations is traditional for Sukkot in Eastern Europe
Cuisine: Ukrainian