Recipe: World's Best Stuffed Cabbage (using gingersnaps, rice and sauerkraut)

WORLD'S BEST STUFFED CABBAGE

"Here is one of my Grandmother's recipes, it's the best!" - MB

1 to 2 heads cabbage
1 onion, chopped
Salt, pepper, garlic salt and paprika
10 to 12 gingersnap cookies
1 can sauerkraut
2 lbs ground beef
1 egg
1/4 cup uncooked rice
16 ounces tomato sauce (or as needed)
1/2 cup raisins
Juice from 2 lemons
Brown sugar (as needed)

Boil cabbage in a pot of water to soften the leaves (you may have to return the cabbage to the boiling water in order to sufficiently soften the inner leaves). After peeling the leaves off the head, shave off the bulky stem on the back of each leaf.

Saute onion in a small amount of oil, in a deep pot. Season the onion with salt, pepper, garlic salt and paprika. Add gingersnaps and sauerkraut to the pot.

Add 1-2 tsp. salt, egg, and rice to the ground beef and mix. Put a small amount of meat onto cabbage leaf. Fold the bottom leaf up over the meat, sides in and top over. The meat expands, so don't over stuff. Continue filling all of the leaves until all meat is used.

Put the cabbage packages into pot. Pour tomato sauce over top, may use more if needed to cover more thoroughly, I do! Sprinkle raisins on top. Bring to a simmer.

To the juice of two lemons, add brown sugar until you get a taste that is neither too sweet nor to sour. Add this to the pot, and cook for 2 hours on low heat. Enjoy!

From: MB