Whole Stuffed Cabbage Alsatian
|Green cabbage head||1 Large|
|Sour salt/Citric acid||2 Teaspoon (Available At Most Markets Or Drug Stores)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lean ground beef||3 Pound|
|Uncooked long grain white rice||1⁄4 Cup (4 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Teaspoon|
|Canned sauerkraut||29 Ounce (Undrained)|
|Canned tomatoes||16 Ounce (Undrained)|
|Tomato soup||10 3⁄4 Ounce|
|Dark brown sugar||1 Cup (16 tbs), firmly packed|
|Golden raisins||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Carrots||2 Large, thinly sliced on the diagonal|
To prepare cabbage: Make cuts around cabbage stem with paring knife.
Steam stem side down in colander over 2 to 3 inches boiling water 10 to 12 minutes, or until leaves are pliable and will not break when rolled.
Drain and separate leaves.
Scrape heavy vein from each leaf to make it lie flat.
For filling: Dissolve sour salt in water in small bowl.
Puree eggs with onion in food processor or blender.
Combine beef, rice, wine, salt and pepper with 2 to 3 tablespoons dissolved sour salt and onion-egg puree in large bowl and blend well.
The filling should be strongly seasoned and tart to the taste, or its flavor will be flat compared to that of the sauce.
For sauce: Combine sauerkraut, tomatoes, soup, sugar, raisins, wine and carrot in large bowl and mix well.
To assemble: Spread out cheesecloth square.
Place 6 to 7 cabbage leaves in slightly overlapping circle with stem ends facing outer edge of circle.
Cover center with large cabbage leaf.
Spoon half of filling into centers of leaves, gently spreading toward outer edges but leaving about 2 inch border of cabbage leaves.
Cover with second smaller layer of leaves and spread with 2/3 of remaining filling.
Make third layer of leaves and cover with remaining filling.
Hold 2 corners of cheesecloth with each hand and bring edges together to reshape leaves into form of whole cabbage.
Tie securely with string and cut off any excess cheesecloth above string.
Break any remaining cabbage pieces into bottom of 6- to 8-quart Dutch oven.
Place cheesecloth-covered cabbage, rounded side up and tied side down, in pot and cover with sauce.
Bring to simmer over medium heat, reduce heat to low, cover and cook 1 1/2 hours, basting occasionally.
Remove cabbage and place rounded side up in ovenproof serving dish.
Cut cabbage into 8 wedges.
Preheat oven to 350Â°F.
Discard cabbage pieces from bottom of Dutch oven.
Add crushed gingersnaps to remaining sauce.
Cook over medium heat until gin-gersnaps are dissolved and sauce is thickened.
Taste and adjust seasonings.
Spread sauce evenly over and between wedges.
Cover with foil tent and bake 20 minutes.
Remove foil and bake an additional 25 minutes, basting once or twice during baking.