Judy Rosen’s Stuffed Cabbage Rolls

Generous friend and fabulous cook Judy says: “No such thing as overcooking.”

For each head of cabbage:

1 pound ground meat (turkey or beef)
1/4 cup uncooked rice
1 egg
1 grated onion

Mix together.

You can boil the head of cabbage to soften or freeze it overnight.

Mix filling and place a ball of mixture in top (stem) center and roll tightly.  Place in stove top pan, seam side down, very close together.

Cover with 1 cup tomato sauce, ½ cup brown sugar, 1/4 cup lemon juice or 1/8 teaspoon sour salt.  Add small amount of water to just cover.  Cover pot and simmer 1-2 hours.

Transfer to open baking pan (Judy says, “I use 9″ X 13″ inch glass”) and add handful of prunes or raisins.  Bake at 325 degrees for additional hour.  Water may need to be added periodically.