posted by feedee 08-31-98 12:35 PM
Stuffed Cabbage for 24 (Double for 50)
3 large heads green cabbage
6 lbs. ground lean beef
3 cups cooked rice
1 1/2 cups chopped onions
6 Tb. sugar
6 eggs
1 tsp. garlic powder
1 Tb. salt
1 tsp. freshly ground black pepper
12 cups canned tomatoes, drained
6 cups brown gravy
3 cups raisins
1 1/2 cups crushed ginger snaps
1 cup lemon juice
3/4 cup dark brown sugar
1 1/2 tsp. salt
Fill largest Dutch oven 3/4 full with water, bring to a boil and add cabbage. (Blanch each cabbage separately.) Remove outer leaves as they become pliable and continue until you have 48 leaves. Shred remaining cabbage and reserve.
In a large bowl, combine beef, rice, onions, sugar, eggs, garlic powder, salt and pepper; blend well. Place about
1/4 cup of the meat mixture in the center of each cabbage leaf. Bring stem end of leaf over meat. Bring the 2 outer
corners to the center. Roll into a package and secure with toothpick.
With half the shredded cabbage, line 2 8 quart Dutch ovens, dividing ingredients evenly between them. Arrange stuffed leaves on top. Cover with remaining shredded cabbage.Combine tomatoes, brown gravy, raisins, ginger snaps, lemon juice, brown sugar, and salt. Pour over cabbage. Cover and simmer 2 1/2 hours.