Stuffed Cabbage roll (Prakas)

Ingredients

• 1 Head cabbage
• 1 lg Can of tomatoes
• 2 lb Ground chuck
• 12 oz Tomato sauce
• 1 md Onion; grated
• 1/2 c Ketchup
• 1 md Egg
• Brown sugar; to taste
• 3 cl Garlic; minced
• Lemon juice; to taste
• Salt and pepper
• 1 tb Ginger OR 6 Ginger Snap cookies
• 1/4 c Water
• 1 md Onion; sliced

Directions

1. Cut out core of cabbage and boil in salted water to cover for ten minutes until leaves separate easily. Drain well and separate individual leaves.

2. While cabbage is cooking, mix filling. I throw the onion in the food processor with the egg and garlic and ZAP until it is well mixed. Then pour the mixture in that is in the food processor over the ground meat. Season to taste. You might need a bit of the water to bind the meat. Use your own judgment.

3. Put a Tablespoon of meat inside a cabbage roll and roll up. I always place it OFF center and roll the sides in as I roll the top down.

4. On the bottom of HEAVY pot; place 1 sliced onion; put the cabbage rolls with sealed edge down in pot. Pour over the cans of tomatoes, tomato paste, ketchup, brown sugar and lemon juice to taste, ginger. Snaps, etc. Make sure you have a nice gingery flavor, not too sweet. You can correct the seasons during cooking.

5. Simmer with cover ajar for about two hours.

Hints

1. Remember that the amount of sugar, and lemon varies according to individual taste. taste frequently and adjust amounts. This freezes very well. Be sure to remove it from freezer the night before using.

2. We use the ginger snaps instead of the ginger. It gives the gravy some body as well.

3. I have tried putting the cabbage into the freezer and then letting it defrost. You can then bend the leaves and you don't have to boil them, which can get messy and a bit dangerous if you are NOT careful.

Brought to you by CMOT Dibbler's Sensational Sausages; buy one while they're hot.
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