MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Bea’s Unstuffed Cabbage
  Categories: Ground beef, Soups
       Yield: 6 servings
  
       1    Onion diced (1 cup)
       2 lb Head green cabbage,dice
       8 oz Tomato sauce
      28 oz Can peeled tomatoes & juice
       1 c  Water
     1/2 c  Honey
     1/4 c  Lemon juice
     1/3 c  Raisins
       1 lb Ground beef or veal or lamb
     1/2 c  Raw white rice
       1 ts Worchestershire Sauce
     1/2 ts 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 1 1/4″ 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.
  
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