Anyuka's Stuffed Cabbage

"My grandmother's stuffed cabbage recipe. It is not sweet. All measurements are very approximate."
 
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Ready In:
5hrs
Ingredients:
13
Yields:
35-40 cabbage rolls
Serves:
20
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ingredients

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directions

  • Three days before, freeze cabbages.
  • Day before, take cabbages out of freezer and allow to thaw until leaves are soft.
  • Day you cook, take off the outer leaves.
  • Cook onions in oil/chicken fat until soft.
  • Mix chopped meat with rice, 1 can tomato sauce, half of the onion, salt, pepper, paprika, garlic powder and water.
  • Put 2 tablespoons of mixture in the middle of each leaf and wrap.
  • Shred the rest of the cabbage.
  • In the bottom of a heavy pot, put 2 cans of tomato sauce, some of the shredded cabbage, the cabbage rolls, the rest of the shredded cabbage, the rest of the browned onions, the sour salt and the last 3 cans of tomato sauce.
  • Cook over medium heat until it boils.
  • After it boils, add the sugar.
  • After cooking for an hour, taste the sauce. If it is very sour, add some more sugar. It should not be sweet but nor should it be mouth-puckering sour.
  • Cook for at least 3 hours - the more the better, just make sure it does not burn.

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