Recipe(tried): Mediterranean Stuffed Cabbage Rolls

Hi Gerry, This is the recipe we use at our home and it is a winner! Hope you enjoy it.

GINA'S MEDITERRANEAN STUFFED CABBAGE
Makes 8 servings

1 large green cabbage
FOR THE SAUCE
2 Tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 cup dark brown sugar
2 Tbsp. 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 Tbsp. lemon juice
1/2 cup raisins
1/3 cup cranberry-orange Fruitlings pieces
1 handful Orange Essence Pitted Prunes

FOR THE FILLING:
1 to 1 1/4 lb. ground sirloin
1 egg beaten
4 Tbsp. raw rice
1 Tbsp. minced shallot
2 Tbsp. chili sauce
4 Tbsp. water
1 tsp. salt
1/4 tsp. ground 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.

TO MAKE THE SAUCE:
In a large pot, saute onion til transcendent. Add garlic and cook 2 more minutes. 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.

TO MAKE THE FILLING:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well.

TO MAKE THE CABBAGE ROLLS:
Ladle some sauce to cover bottom of a 5 quart Corning casserole dish.

Place a heaping tablespoon of the filling in center of a cabbage leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Repeat with remaining filling and cabbage leaves, placing the cabbage bundles carefully in the baking dish and cover with sauce.

Covered the casserole and place on a cookie sheet. Put in 300 degree F oven for 1 1/2 hours to simmer.

Cooled cabbage rolls can be frozen for later use.