Jewish Stuffed Cabbage In A Pot Ala Grossingers

• 1 large head cabbage
• 2 tablespoons extra light olive oil
• 2 onions, sliced thin
• 3 cups canned chopped tomatoes
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 1 lb lean ground beef
• 3 tablespoons raw white rice
• 4 tablespoons grated onions
• 1 egg
• 3 tablespoons cold water
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1/4 cup lemon juice
• 1/4 cup golden raisin

1. Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small.
2. Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes.
3. Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
4. Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
5. Add the rolls to a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for
6. 1 1/2 hours.
7. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.

head cabbage, extra light olive oil, onions, tomatoes, salt, black pepper, lean ground beef, white rice, onions, egg, cold water, honey, brown sugar, lemon juice, golden raisin

Taken from www.food.com/recipe/jewish-stuffed-cabbage-in-a-pot-ala-grossingers-365512 (may not work)