Stuffed Cabbage

• 2 lb. chopped meat
• 1/4 c. uncooked rice
• 1/4 c. ketchup
• 3/4 lb. piece flanken
• 1 lb. 12 oz. can peeled tomatoes
• 2 (12 oz.) cans tomato sauce
• 1 (13 3/4 oz.) can tomato soup
• salt and pepper to taste
• 1/4 lb. brown sugar
• juice of 2 lemons
• 1 large green cabbage
• 1/2 box gingersnaps, crushed
• 2 c. raisins
• 10 raw apricots
• 1/2 c. tomatoes, chopped

1. Work rice into meat with ketchup until fluffy and set aside. Saute flanken in large pot and add canned tomatoes, tomato sauce and tomato soup; season with salt and pepper and add lemon juice. Core cabbage and put into boiling water until leaves loosen. Separate leaves and put small amount of meat mixture into center of each leaf and fold up and place into sauce.
2. Cook 1 hour, covered.
3. Add gingersnaps, raisins and apricots and cook another hour, covered.
4. Add tomatoes and cook another 30 minutes, covered.

chopped meat, rice, ketchup, flanken, tomatoes, tomato sauce, tomato soup, salt, brown sugar, lemons, green cabbage, raisins, apricots, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763422 (may not work)