Recipe provided by Harriett Karp of the Weequahic Chapter.
Karp's Stuffed Cabbage
Ingredients:
| 1 | lb. chopped Meat |
| ½ | cup Cooked Rice |
| 1 | tsp. Salt |
| ⅛ | tsp. Pepper |
| 1 | small Onion minced |
| 3 | cups canned tomatoes |
| 1 | Onion sliced thin |
| ½ | cup Raisins |
| ¼ | cup Brown Sugar |
| juice of a Lemon | |
| 8 - 12 | large Cabbage Leaves |
Directions:
Put leaves in hot water for 5 mins. to soften, remove and cut out some of the heavy middle vein.
Combine meat, rice, egg, salt, pepper, and diced onions and divide among cabbage leaves. Fold in sides and roll up.
Shread some of the remaining cabbage and put at bottom of pan. Add tomatoes, sliced onions, raisins, brown sugar and lemon juice and let simmer till cabbage is tender and brown. About 2 1/2 - 3 hours.