Stuffed Cabbage

• 1 large head cabbage
• 2 pounds ground beef
• 1 medium onion, grated
• 1 Large egg
• 1/4 cup raw rice
• 2 tablespoons matzo meal
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 cup brown sugar
• 1 12- ounce bottle chili sauce
• 1/2 cup lemon juice
• 1/2 cup raisins

Preparation

1 Preheat the oven to 350 degrees. Cut out the hard center core of the cabbage. Separate the cabbage leaves. Bring a large pot of water to a boil. Cook the cabbage leaves 3-5 minutes or until slightly softened. Let cool. Remove any remaining hard parts from the core.
2 Mix the ground beef, the grated onion, egg, rice, matzo meal and some salt and pepper in a large bowl. Place 1 heaping tablespoon of the filling in the center of each cabbage leaf. Enclose the meat, folding the cabbage leaf and tucking in the ends.
3 Place the cabbage rolls, seam side down in a large, deep baking dish.
4 Heat the chicken fat or vegetable oil in a sauté pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the brown sugar, lemon juice, chili sauce and raisins and cook for 2-3 minutes. Pour the sauce over the stuffed cabbage rolls. Cover and bake in for about 2 hours.

Special instructions