This is a traditional Eastern European sweet and sour Cabbage Roll
recipe.

* Exported from MasterCook *

Cabbage Rolls

Recipe By :Janet Wilder
Serving Size : 6 Preparation Time :3:00
Categories : Casseroles & One-Dish Meals Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 qts boiling water
1 medium head of cabbage
1 lb lean ground beef
1 cup uncooked rice
1 egg
1 medium onion
1 Tbsp garlic powder
1/2 cup unsweetened applesauce
1/4 tsp ground ginger
2 11.5 oz cans V-8 vegetable juice
1 cup raisins
1 Tbsp lemon juice

Boil water in a large kettle. Score the cabbage by making deep cuts
around the core. Submerge the cabbage in the boiling water for 3 minutes.
Remove the cabbage and peel off the leaves, keeping them whole. (You may
have to repeatedly submerge the cabbage until most of the leaves are
separated) When you have a softball-sized cabbage left, stop separating
the leaves and save the rest of the cabbage. Put the separated leaves
back into the boiling water for 3 minutes. Carefully remove the leaves
(tongs are good) and drain in a colander.

Cut the onion in half. Set one half aside. Cut the first onion half
into long shreds. Shred the remaining cabbage with a knife. Empty one
can of V-8 into a large pot or roaster (see note). Add shredded cabbage,
shredded onion, raisins and lemon juice to the pot. Simmer for 15 minutes
or until cabbage is wilted and onions are soft.

Cut the remaining onion half in half, again. Reserve one half for later
use. Chop the onion. In a medium-sized mixing bowl, combine the ground
beef, onion, egg, rice, applesauce, garlic powder and ginger. Mix
thoroughly.

Hold one separated cabbage leaf in one hand, and with a small, sharp
knife, pare the spine from the leaf being careful not to cut into the
leaf. Place 2 Tbsps. of meat mixture on the bottom of the leaf and roll
it up, folding in the edges as you go. Place each roll, seam-side down on
a plate while you complete all of the rolls.

Layer the rolls onto the vegetable mixture in the pot, pouring a little
V-8 over each layer. Pour remaining V-8 over the top layer. Cover and
simmer or place in a 350 degree oven, for 2 hours or until cabbage is
tender. Serve each roll with a little of the raisin sauce from the pot.

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NOTES : A pressure cooker makes this a quick and easy dish. There is no
need to simmer the cabbage, onions, raisins, etc. before layering the
rolls if a pressure cooker is used. Cook under 3 lines of pressure for
20 minutes. Cool the pot under running water until pressure is released.





Janet Wilder

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