Beaman Family, Meats
Step 1: The Cabbage
1 very large head green cabbage
Step 2: The Stuffing
2 lbs ground chuck
1 c. cooked white rice
1 egg
1 med. onion-grated
salt and pepper to taste
(about 1 t. salt, 1/2t. pepper)
Step 3: The sauce
2 onions chopped
2 pt. tomato juice
2 grated beets (fresh or canned)
1 large can of whole tomatoes (break up)
3/4 c. sugar
juice of 2 large lemons
1 can or 1 lb fresh sauerkraut
2 small boxes of raisins
6 or 8 ginger snap cookies (Optional)
salt and pepper to taste
Step 1: The Cabbage
Parboil, core and separate leaves. Let it cool
Step 2: The Stuffing
Mix together ingredients.
Form the mixture into balls about 1 1/2 in. in diameter, and stuff each ball into one cabbage leaf.
You can use a toothpick to hold each ball together.
Step 3: The sauce
(Use a very large pot with a cover)
Brown onions in butter or oil.
Simmer the sauce together for a few minutes.
Roll up cabbage balls and add to the sauce open seam down.
Cover and cook for 1 1/2 hours.
This recipe comes from my maternal grandmother. It is a traditional Russian/Jewish recipe. She made it on holidays to go with brisket or chicken.