Shapiro'S Stuffed Cabbage

• 2 medium size heads cabbage
• 3 slices white bread
• 1/3 c. red wine
• 1 lb. lean ground chuck
• 1/2 c. finely chopped onion
• 1 rib celery, finely chopped
• 1 egg, beaten
• 1/4 c. tomato juice
• 1 c. cooked rice
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 c. stewed tomatoes
• 1/2 c. tomato puree
• 1 c. water
• 1/2 c. brown sugar
• juice of 1 lemon
• 6 gingersnap cookies (2-inch in diameter)
• 1/2 c. golden raisins

1. Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen.
2. Soak bread in red wine.
3. Combine ground chuck, onion, celery and egg.
4. Mix in wet bread (bare hands are the best tools for this).
5. Add tomato juice, rice, salt and pepper.
6. Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides so it holds together.
7. Repeat until all the beef is wrapped.
8. There should be 18 to 20 packets.
9. Chop remaining cabbage leaves and reserve 4 cups.

cabbage, white bread, red wine, lean ground chuck, onion, celery, egg, tomato juice, rice, salt, black pepper, tomatoes, tomato puree, water, brown sugar, lemon, cookies, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=847531 (may not work)