Stuffed Cabbage

Stuffed Cabbage is old world comfort food. My grandmother used to make this when I was a kid.  It's hearty on a cold evening and feeds the soul along with the body.  


Sauce:
3 tbsp olive oil
1 large onion diced
2 28 oz crushed tomatoes
¼ cup apple cider vinegar
¼ cup honey
1/2 cup raisins
1 ½ tsp sea salt
¾ teaspoon ground black pepper
1 large head of green or Savoy cabbage Optional – fresh oregano leaves.  

Filling:
1lb ground beef
1lb ground lamb
3 large eggs, lightly beaten
½ cup minced onions
½ cup breadcrumbs or matzoh meal
½ cup uncooked rice ¼ cup raisins
1 ½ tsp sea salt
½ teaspoon freshly ground black pepper  

Directions
            First bring a pot of water to boil (big enough to fit the whole cabbage) and submerge the cabbage in it for two minutes and remove, then put the cabbage into cold water.  Drain it and gently peel the outer leaves (If you like big rolls, you will need 10.  If you like smaller ones, you will need about 14-15). 

            Preheat the oven to 350F.

            Next start the sauce by sautéing the onions with the olive oil in a Dutch oven on medium heat until they become translucent.  Then add the vinegar, honey, salt and pepper, raisins, and crushed tomatoes. If you have some fresh oregano, you can add it here.  Bring the mixture to a simmer and cook for about 20-30 min.

            While the sauce is cooking, mix the meat, onions, eggs, salt and pepper, rice, breadcrumbs and raisins into a large bowl until completely combined. 

            Cut the large vein from the center of the cabbage leaves to make it easier to fold.  Then add (just shy of a fist full for large, about 2-3” for small rolls) the meat mixture and roll.  You can use toothpicks to hold them in place. 

            I like to nestle the rolls into the Dutch oven, cover it and bake it for about an hour and a half on 350F.  Remove them from the oven and serve!