Stuffed Cabbage

1 Head Cabbage
3 lbs. Chopped Meat
1/2 Tsp Salt, 1/2 Tsp Garlic Powder
2 Eggs
2 Tbsp Sugar
4 oz. rice (raw)
1/2 Cup Raisins
1/2 Cup Bread Crumbs

Boil cabbage until leaves are soft, or freeze cabbage for two days, and defrost 

overnight. Separate leafs into large and medium bundles. Cut off hard stems from 

leafs before rolling into shape.

Blend all ingredients except the cabbage into a large bowl. Make 6oz balls of 

chopped meat. Place mixture into leafs and roll into shape.

Sauce, Sweet and Sour
2-28 oz cans tomato puree
1 Cup Sugar
1 Tbsp Salt
1/2 Cup White Vinegar
1-2 28 oz cans water

Mix together all ingredients for sauce together and pour over prepared cabbage 

in roasting pan and cover.

Cook until cabbage is soft approximately 2 1/2 – 3 Hrs. in a 350 degree oven