*  Exported from  MasterCook  *
                        Sweet & Sour Stuffed Cabbage
 Recipe By     : “Deli,” 2/96
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large head    or 2 small heads cabbage
    2      T.            vegetable oil
    3      C.            chopped onions
    1      can           crushed tomatoes -- (28 oz.)
    1      can           tomato paste -- (8 oz.)
    3      T.            clover honey
      1/4  C.            lemon juice
      1/2  C.            raisins
      1/2  C.            dried apricots -- chopped
      3/4  lb.           ground veal
      3/4  lb.           ground beef
      1/4  t.            cinnamon
      1/8                nutmeg
    2                    eggs
      1/2  C.            bread crumbs
 BAKE:  350 degrees
 Cut core out of cabbage.  Cook cabbage in boiling water, 5 mins, until
 cabbage leave begin to separate and become flexible.  As they separate, pull
 them out carefully with tongs and drain.  You should end up with 15 - 18
 nice leaves.  Spread drained leaves on paper towels and drain well.  Finely
 chop enough of remaining cabbage to make 3-1/2 C.
 To make sauce, heat 1 T. oil.  Add half of onions.  Cover and steam over low
 heat for 10 mins.  Uncover and cook over med. heat until tender but not
 browned.  Add tomatoes, puree and salt and pepper to taste.  Simmer until
 thickened, about 1/2 hour .  Stir in honey, lemon juice, raisins, apricots,
 and 1-1/2 C. of chopped cabbage.  Taste and adjust seasonings.  The sauce
 should have a nice balance of sweet and sour.
 To make filling, heat 1 T. oil.  Toss in remaining onions, cover, and steam
 for 10 mins.  Uncover and cook until tender and browned.  Put remaining
 ingredients in a large bowl.  Scrape in the onions and the remaining
 cabbage.  Using hands, mix all together very well.  Fry a tiny piece and
 taste it.  Adjust seasonings.
 Choose a baking dish wide enough to hold 15 - 18 cabbage rolls in one layer.
 Spread a thin layer of sauce on the bottom.  Lay a cabbage leaf, rib side
 up, on a flat surface.  With a sharp knife, pare down the tough rib.  Turn
 the leaf so that it is rib side down.  Place some of the meat mixture on the
 leaf, tuck in sides, and roll to make a neat parcel.  Place seam side down
 on the sauce in baking dish.  Repeat until all leaves and stuffing are used.
 Cover cabbage rolls with remaining sauce.  Cover baking dish tightly and
 bake for 2 hours.
 Note:  This can be prepared several days in advance and the flavor will=
 ORIGINATOR     See above.
 SUBMITTOR      Grace Wagner <wgmm@citynet.net>
 DATE           10/14/96
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