Stuffed Cabbage, courtesy of my sister, Joyce, and a few suggestions from Evan J.
¥One head of boiled cabbage, peel leaves, and remove inner core
¥1-2 large cans of condensed tomato soup
¥1 LB + ground beef or ground turkey
¥raisins (a few prunes are optional)
¥cooked white or brown rice
¥Brown sugar to taste, 1/4 cup packed to 1LB of meat
¥1 can or approx.15 ounces of tomato sauce
¥Lemon juice to taste; start with 3 Tbs.
¥optional orange zest if a fruitier flavor is desired
To stuff the cabbage you will need the following mixture:
chopped meat, raisins, cooked white or brown rice, and tomato sauce.
I use toothpicks to hold the cabbage rolls together. This way,
it does not fall apart when I cook it.
After rolling up the cabbage with the stuffing mixture, put it in a large
soup pot with tomato soup, lemon juice, either sugar, sweet and low,
or brown sugar. Sometimes I add more raisins to the soup (optional)
I usually serve stuffed cabbage soup over rice or over egg noodles.
Joyce Schiff, Sister of Evan J.