*  Exported from  MasterCook II  *

                             Stuffed Cabbage

Recipe By     : Jennie Grossinger  -  "The Art Of Jewish
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Cabbage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         Cabbage head
   2      tablespoons   Fat
   2                    Onions -- sliced
   3      cups          Canned tomatoes
   3      teaspoons     Salt
     1/2  teaspoon      Pepper
                        Beef bones
   1      pound         Ground beef
   3      tablespoons   Uncooked rice
   4      tablespoons   Grated onion
   1                    Egg
   3      tablespoons   Cold water
   3      tablespoons   Honey
     1/4  cup           Lemon juice
     1/4  cup           Seedless raisins

   Pour boiling water over the cabbage to cover and let soak
for 15 minutes.  Remove 12 leaves carefully; if leaves are small, use 18.    Heat the fat in a deep, heavy saucepan. Lightly brown the sliced onions in it.  Add the tomatoes, half of the salt and pepper and all the bones.  Cook over low heat 30 minutes.    Mix together beef, rice, grated onion, egg, water and remaining salt and pepper.    Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully.  Add to the sauce. Cover and cook over low heat 1 1/2 hours.  Add the honey, lemon juice and raisins.  Cook 30 minutes longer.    Serves 6 as a main course, 12 as a first course.    Recipe Source: THE ART OF JEWISH COOKING   by Jennie Grossinger Published by Bantam Books, Inc.       (c) 1958   Recipe formatted for MasterCook
II by:  Joe Comiskey JPMD44A  on 03-16-1995

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