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Stuffed Cabbage


Boil cabbage in water to cover until tender. Coat the bottom of a large soup pot with oil. Remove outer leaves of cabbage and place in a single layer over oil. Combine meat, chopped onions, rice, eggs, salt, and pepper in a bowl; set aside. Core cabbage and remove leaves one at a time; set aside. Place 1 to 2 tablespoons of the meat mixture on the lower part of a cabbage leaf; fold bottom and sides over meat and roll. Repeat with remaining leaves and meat. Place rolls, seam side down, in pot and cover with sliced onions. Combine tomato sauce, brown sugar, lemon juice, salt, and pepper; pour over cabbage rolls. Bring mixture to a boil, reduce heat, and simmer covered for 1½ hours. Preheat oven to 350 degrees. Transfer cabbage rolls carefully into a lightly greased baking dish in a single layer. Bake 45-60 minutes or until lightly browned.


  • 2 large heads cabbage
  • 3 tablespoons oil
  • 1 - ½ to 2 pounds lean ground beef
  • 1 onion, finely chopped
  • ¼ cup white rice, uncooked
  • 2 large eggs, lightly beaten
  • Salt
  • Pepper
  • 2 sliced onions
  • --Sauce:
  • 4 (8 ounce) cans tomato sauce
  • ¾ cup firmly packed light brown sugar
  • 1/3 cup lemon juice
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