Dear Sandy,

Here is my Mediterranean Style Stuffed Cabbage recipe that is excellent. We enjoy it very much and everybody always asks for the recipe.

Enjoy!!
Gina's Mediterranean Stuffed Cabbage

serves 8

Sauce:
2 T. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 c. dark brown sugar
2 T. honey
1 28 oz. can crushed tomatoes
1 14 1/2 oz. can Contadina diced tomatoes w/roasted garlic
1 8 oz.can tomato sauce
1 T. lemon juice
1/2 c. raisins
1/3 c. cranberry-orange Fruitlings pieces
handful Orange Essence Pitted Prunes

Filling:

1 large green cabbage
1 - 1 1/4 lb. ground sirloin
1 egg beaten
4 T. raw rice
1 T. minced shallot
2 T. chili sauce
4 T. water
1 t. salt
1/4 t. black pepper
Remove core from cabbage and separate the leaves carefully. Drop them one by one in a pot of boiling water and blanch for 5 mts. Drain and slip into a pot of cold water to cover.

Making Sauce:
In a large pot, saute onion til transluscent. Add garlic and cook 2 more mts. Add sugar and honey ans stir to dissolve. Add tomatoes with juice, sauce, lemon juice, and fruits. Cover and simmer while you make the filling.

Filling:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well. Place a heaping tablespoon in center of each leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Ladle some sauce to cover bottom of a 5 qt. corning casserole dish, place bundles carefully in and cover with sauce. Place covered casserole on a cookie sheet and put in 300 oven for 1 1/2 hours to simmer. Can be frozen for later use.