Recipe: Unstuffed Cabbage (using ground beef, make ahead or freeze ahead)

UNSTUFFED CABBAGE

1 1/2 pounds lean ground beef
1/4 cup water
2 eggs
3 tablespoons uncooked rice
2 teaspoons plus 2 tablespoons dried minced onions, divided use
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 (28 ounce) can whole peeled tomatoes
1 (6 ounce) can tomato paste
1/2 cup vinegar (or lemon juice)
1/4 cup brown sugar (or to taste)
6 ginger snaps, crumbled (for flavor)
1 medium head cabbage, cored and shredded

In a large bowl, combine beef, 1/4 cup water, eggs, rice, 2 teaspoons dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside.

In another large bowl, combine tomatoes, tomato paste, remaining 2 tablespoons dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed.
Add the ginger snaps) and stir. Taste and correct for flavor; should be sweet and sour. Set aside.

Place half of the shredded cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meatballs on top and cover with remaining cabbage. Top with the remaining tomato mixture.

Cover tightly with foil and place the lid on top. Bake at 325 degrees F for 1 hour. Reduce heat to 250 degrees F and bake for 3 more hours.*

(At this point, the casserole may be cooled, wrapped and frozen.)

For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees F for 45 minutes.

*If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time.

NOTES:
- I sometimes brown the meat and then add the other ingredients.
- It can also be made in the crockpot.

Makes 6-8 servings
Source: Carole Walberg