Recipe: Sweet and Sour Stuffed Cabbage with Beef (no rice or fillers)

SWEET AND SOUR STUFFED CABBAGE WITH BEEF

1 head of cabbage, frozen (2 pounds)
1 whole medium onion, sliced
FOR THE FILLING:
2 pounds ground beef
1 medium onion, grated
1 clove garlic, minced (about 1 teaspoon)
Salt and freshly ground pepper (to taste)
FOR THE SAUCE:
2 tablespoons chicken fat (or vegetable oil)
1 small onion, diced
1/2 cup brown sugar
Juice of 1 lemon
1/3 cup raisins
1/2 cup chili sauce
Salt and pinch of freshly ground black pepper

Freeze a cabbage a few days ahead of time. Defrost the night before cooking. When it is completely defrosted, separate the leaves.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F. Place the sliced onion in a 6-quart, ovenproof casserole.

TO MAKE THE FILLING:
Mix the ground beef, the grated onion, and garlic with the salt and pepper in a large bowl. Place 1 heaping tablespoon of the filling on each cabbage leaf. Tuck the ends in and roll up. Arrange the cabbage rolls, seam side down in the casserole on top of the onions.

TO MAKE THE SAUCE:
Heat the chicken fat or oil in a small frying pan and saute the onion for about 5 minutes. Stir in the brown sugar, lemon juice, raisins and chili sauce and simmer for a few more minutes. Spoon the sauce over the cabbage leaves.

TO BAKE:
Cover and bake in the oven for about 2 hours. Turn the stuffed cabbage rolls onto a serving platter, spoon the sauce over, and serve.

Makes about 24 rolls
Adapted from source: The New American Cooking by Joan Nathan

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