The first step is making your little sack of pickling spice. If you have the pre-made bags, this is a good time to use it. Otherwise, I make this out of cheesecloth.
You start with simmering the sauce for at least 45 minutes. Loosen it up with some beef stock if it gets too thick.
Layering your sauce, cabbage and meatballs.
|Unstuffed Cabbage|| |
- 1 28 oz can crushed tomatoes
- 1 12 oz can tomato juice
- 1 medium onion, chopped finely
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons pickling spice, tied up in cheesecloth
- ½ cup of short grain rice
- 1 ½ pounds of ground beef
- 2 eggs
- 1 32 oz box of beef stock
- 1 head of green cabbage (about 3 pounds) cored, and chopped into bite sized pieces
- Salt and pepper to taste
- Add the first 6 ingredients into a large sauce pan and bring to a simmer. Simmer for 30 minutes while stirring occasionally. Salt to taste.
- In a bowl, mix the rice, ground beef and eggs together until they are fully mixed. Shape mixture into meatballs, sized to your preference.
- In a large pot or dutch oven, begin layering. Start with a scoop of sauce, topped by cabbage, followed by the meatballs. Repeat.
- Pour the beef stock over your layers. (Note: regardless of what sized pot I use, I always get 3 layers.
- Cook on low heat for about 30 minutes, or until the cabbage and meatballs are cooked thoroughly.
- Mix together, so all the juices mix well.
- Serve hot.