Joan Nathan’s Sweet and Sour Stuffed Cabbage

Ingredients:

1 head of cabbage, frozen (2 pounds)

2 pounds ground beef

1 medium onion, grated

1 clove garlic, minced (about 1 teaspoon)

Salt and freshly ground pepper to taste

2 tablespoons canola or vegetable oil

1 medium onion, peeled and diced (about 1 cup)

1/2 cup brown sugar

Juice of one lemon

1/2 cup raisins

1/2 cup chili sauce

Salt and pinch of freshly ground black pepper

Directions:

Defrost cabbage the night before cooking.

When completely defrosted, separate leaves.

Preheat oven to 350.

Mix ground beef, grated onion, garlic with salt and pepper in large bowl.

Place 1 heaping tablespoon of meat mixture on each cabbage leaf.

Tuck ends in and roll up.

Arrange cabbage rolls seam side down in a 6-quart, ovenproof casserole.

Heat oil in a small frying pan and saute the diced onion for 10 minutes.

Stir in brown sugar, lemon juice, raisins, chili sauce and simmer for a few minutes.

Pour over cabbage and bake, covered, for an hour. Place stuffed cabbage pieces onto serving platter, spoon sauce over and serve.

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