Stuffed Cabbage

• 1 large cabbage
• 2 lb. ground chuck
• 1 c. cooked rice
• 1 large onion, chopped
• salt, pepper, sage, raisins or pitted prunes to taste
• 2 small cans tomato paste
• 1 large can tomatoes
• 3 Tbsp. vinegar
• 2 Tbsp. brown sugar
• 2 bay leaves
• approximately 2 c. gingersnaps

1. Boil cabbage, head down, until tender enough to separate leaves. Mix together meat, rice, onion, raisins or prunes, seasonings and 3 tablespoons of the tomato paste. Fill cabbage leaves and lay in large baking pan. Cover with remaining tomato paste, mixed with one can of water, the can of tomatoes, vinegar, brown sugar, gingersnaps and bay leaves. Cook, covered, for 3 to 4 hours at 325u0b0. Serves 8 very hungry people or 12 not so hungry people.

cabbage, ground chuck, rice, onion, salt, tomato paste, tomatoes, vinegar, brown sugar, bay leaves, gingersnaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56667 (may not work)