Peggy's "Stuffed" Cabbage
2 lbs. ground beef
1 head cabbage, cored and leaves separated
2-3 onions, sliced thinly
2-3 slices bread
1 onion, grated or finely minced
salt and pepper to taste
2 cloves crushed garlic
3 (8-ounce) cans plain tomato sauce
1/2 cup unsweetened applesauce
3-4 tablespoons cider vinegar
1 tablespoon lemon juice
1/2 teaspoon powdered mustard
2-3 tablespoons packed dark brown sugar
1/4 cup golden raisins
Pour enough warm water over bread to moisten. When moist, crumble
bread and combine with garlic, minced onion, salt and pepper, and
meat. Set aside.
In a separate bowl, combine tomato sauce, applesauce, cider
vinegar, lemon juice, mustard, brown sugar and raisins. Set
Lay layer of cabbage leaves on the bottom of a Dutch oven.
Layer some sliced onions over top the cabbage leaves. Place
some of the mixed sauce over onions. Place some of the meat over top
the sauce. Spread some sauce over the meat layer.
Repeat cabbage, onion, meat layers, interspersing sauce between
layers. End layering procedure with cabbage and sauce.
Bake at 325 degree oven for 3 hours.