Put a large head of cabbage in the freezer overnight. When it defrosts it is wiltered and ready to peel leaves off.

In the middle of each leaf is a large vein-

Trim the top layer and then it is easier to roll up.

This recipe is written mostly in Nanny's words

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SAUCE INGREDIENTS- Heat in a large pot 

2 (28 oz) cans of tomato puree

2 fresh lemons- squeezed

3/4- one cup of brown sugar

1 can whole cranberry sauce

1 tsp salt

1/2 cup raisins

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MEAT MIXTURE-Combine in a bowl

2 lbs of chopped meat

1/2 cup matzoh meal (Passover only)

1/2 cup rice (non-Passover recipe)

1 egg

1 grated onion

1/2 teaspoon garlic powder

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ASSEMBLY

Put a lump of meat on cabbage leaf (amount of meat depends on size of leaf)

Fold in bother sides, then roll up. You can tie the roll up with a string in the center to hold together during cooking.

Chop up some of leftover cabbage and put in sauce.

Put cabbage rolls in sauce and cook on a low flame for 2 hours.

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Makes approx 12 stuffed cabbage

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