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Baby Boomer Recipes | Russian Style Stuffed Cabbage

Ukrainian Stuffed Cabbage

Marilyn Forstadt
This is a family favorite recipe that my mother handed down from the Ukrainian side of her family.
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Course Entree
Cuisine Russian
Servings 6 servings

Ingredients
  

  • 1 large cabbage
  • 2 Tbsp butter
  • 2 medium onions sliced
  • 3 cups tomatoes canned approx 1 28 oz can + a little more
  • 2 tsp salt
  • 1/2 tsp pepper
  • beef bones
  • 1 lb ground beef
  • 3 Tbsp rice uncooked
  • 4 Tbsp onion grated
  • 1 egg
  • 3 Tbsp cold water
  • 3 Tbsp honey
  • 1/4 cup lemon juice
  • 1/4 cup seedless raisins

Instructions
 

  • In a large pot, pour boiling water over the cabbage. cover and let soak for 15 minutes.
  • Remove 12 leaves carefully. If leaves are small use 18. (After I removed the leaves I steamed the leaves slightly to further soften them - this is optional)
  • Melt the butter in a deep, heavy saucepan. Lightly brown the onions in it.
  • Add the tomatoes (I pulverized them in a food processor first) half the salt and pepper, and all the bones. Cook over low heat for 30 minutes.
  • Mix together the ground beef, rice, grated onions, egg, the remainder of the salt and pepper and water.
  • Place a dollop of meat mixture on each cabbage leaf. Tuck the soft part of the leaves around the mixture and roll carefully.
  • Add the rolled cabbage leaves to the sauce. Cover and cook over low heat for 1 1/2 hrs.
  • Add the honey, lemon juice, raisins and cook for 30 minutes longer.
  • This meal will serve 6 for a main dish and 12 as a 1st course.