Sweet 'N Sour Stuffed Cabbage
|Cabbage head||1 Large|
|Lean ground beef||1 Pound|
|Raw rice||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs), divided|
|Diced onion||1 , divided|
|Tomato sauce||32 Ounce (2 Can, 16 Ounce Each)|
|Lemon juice||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Ginger snap crumbs||1 Cup (16 tbs)|
Wrap whole cabbage in plastic wrap and cook on HIGH (9) for 10 minutes or until tender, but still slightly firm.
Meanwhile, combine rice, 1/2 cup raisins, 1/2 cup onions and one teaspoon salt.
Using the larger outer cabbage leaves place about 2 tablespoons of mixture on each cabbage leaf and roll securely.
Chop remaining cabbage and place on bottom of casserole.
Top with stuffed cabbage seam side down.
For sauce, combine remaining raisins, onion and salt with tomato sauce, lemon juice, brown sugar, ginger snap crumbs and one cup water.
Pour over stuffed cabbage.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 1 80°F for 1 hour 40 minutes.