Source: Jennie Grossinger’s The Art of Jewish Cooking

Ingredients

• 1 large head cabbage (or 2 small heads)
• 2 tablespoons fat (or margarine)
• 2 onions, sliced
• 3 cups canned tomatoes
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 pound ground beef
• 3 tablespoons uncooked rice
• 4 tablespoons grated onion
• 1 egg
• 3 tablespoons cold water
• 3 tablespoons honey
• ¼ cup lemon juice
• ¼ cup seedless raisins

Instructions

Pour boiling water over the cabbage to cover and let soak for 15 minutes to soften. Carefully remove 12 leaves; if leaves are small use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes and half the salt and pepper. Cook over low heat for 30 minutes.

In a bowl, mix together the beef, rice, grated onion, egg, water, and remainder of the salt and pepper.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce, folded side down. Cover and cook over low heat for 1½ hours. Pour the honey, lemon juice, and raisins over the top of the stuffed cabbage and cook for an additional 30 minutes.

“Three wars back we called sauerkraut ‘LIBERTY CABBAGE’.” – Abe Simpson, The Simpsons