Delicious 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 till translucent. Add garlic and cook 2 more mts. Add sugar and honey and 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.