Recipe

Shapiro's Stuffed Cabbage Recipe

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Ingredients

Directions

Step #1 Core cabbage & blanch In a large-ish pot of boiling water until leaves begin to loosen.
Step #2 Soak bread in red wine.
Step #3 Combine ground chuck, onion, celery & egg; mix in wet bread (bare hands are the best tools for this.
Step #4 Add tomato juice, rice, salt & pepper.
Step #5 Carefully peel off cabbage leaves & roll each around 1 to 2 tbsps of the meat mixture, tucking in the sides to hold it together.
Step #6 Repeat until all the beef is wrapped.
Step #7 There should be 18 to 20 packets.
Step #8 Chop remaining cabbage leaves & reserve 4 c.
Step #9 Prepare sauce: In a large stock pot heat stewed tomatoes, water, puree, brown sugar & lemon juice.
Step #10 Crumble gingersnaps & stir in theto mixture.
Step #11 Stir in raisins & sliced cabbage leaves.
Step #12 (Taste at this point & add more salt & pepper if necessary).
Step #13 Carefully add stuffed cabbage packets to sauce.
Step #14 Cover up & cook over medium-low heat for 1 hr & 15 mins.
Step #15 Check every once in awhile & add 1/4 to 1/2 c tomato juice to sauce if it seems to be drying out.
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