|Green cabbage head||2 , cored|
|Lean ground beef||2 Pound|
|Onion||1 Large, chopped|
|Chili sauce||32 Ounce (2 Bottles, 16 Ounce Each)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs) (Light / Dark)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Gently boil each cabbage head in stockpot about 10 to 15 minutes, until leaves are tender enough to separate.
Remove and let cool.
In bowl, mix together beef, onion, and paprika.
Separate cabbage leaves and drain well.
Place 2 to 4 tablespoons (depending on size of leaf) firmly packed meat mixture on center of each cabbage leaf.
Wrap leaves around meat as shown in the photo.
Layer cabbage rolls in Dutch oven; the pan should be about 2/3 full.
Pour chili sauce over top, add remaining ingredients (no need to mix ingredients).
Gently simmer, covered, over very low heat 2 to 3 hours.
Season with salt and pepper and serve.
Serving size: Complete recipe
Calories 2788 Calories from Fat 659
% Daily Value*
Total Fat 74 g114.3%
Saturated Fat 28.6 g143%
Trans Fat 0 g
Cholesterol 520 mg173.3%
Sodium 5253.5 mg218.9%
Total Carbohydrates 323 g107.8%
Dietary Fiber 45.8 g183.4%
Sugars 224.5 g
Protein 214 g428.9%
Vitamin A 94.5% Vitamin C 783.6%
Calcium 61.9% Iron 172.9%
*Based on a 2000 Calorie diet