Yield: 6 servings
|1||Onion diced (1 cup)|
|2 pounds||Head green cabbage,dice|
|8 ounces||Tomato sauce|
|28 ounces||Can peeled tomatoes & juice|
|¼ cup||Lemon juice|
|1 pounds||Ground beef or veal or lamb|
|½ cup||Raw white rice|
|1 teaspoon||Worchestershire Sauce|
|½ teaspoon||Salt (optional)|
|Ground pepper to taste|
NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves. NOTE: Ms. Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. it.
1. In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs.
2. Combine meatball ingredients, stirring them to mix thoroughly.
With wet hands, roll the meat mixture in 1¼" balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.
3. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot.
She suggests that mashed potatoes would be an excellent accompaniment.
Also, that the dish goes well with broad egg noodles.
Posted by Sheila Exner. Courtesy of Fred Peters.