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Sweet and Sour Stuffed Cabbage

1 large head of cabbage with lots of loose leaves on the outside
1 lb lean ground beef
2tbs. white rice
i small onion, finely chopped
1 cup dark brown sugar
juice of 1 lemon
1/4 cup raisins
1 large can tomato puree

Carefully remove 8 intact leaves from the head of lettuce. These
will be your cabbage rolls, so be careful. In a large pot of boiling
water, cook intact cabbage leaves 1 or 2 at a time for 2 minutes,
or until fairly limp. Allow to cool on paper towels. In a skillet,
brown ground beef with the finely chopped onion. Drain excess fat.
Add uncooked rice and 1 scant cup WATER until most of the water
has been absorbed and rice is cooked. Prepare sauce: Chop remaining
cabbage finely. Mix tomato puree, lemon juice, brown sugar and
raisins in a DUTCH OVEN. Prepare cabbage rolls: on center third
of cabbage leaf, place about 3 TBS of ground beef mixture. Roll
sides over mixture, then roll from top of leaf until entire leaf
has been rolled up. Place seam side down in Dutch oven and spoon
sauce over and around rolls. Cook in preheated 375 degree oven
for 1 hour.


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