Ingredients
- 16 cabbage leaves
- 2 onion
- 1 bay leaf
- 900 gr beef (ground)
- 525 gr tomatoes
- 240 ml water
- 230 ml tomato sauce
- 120 gr rice (cooked white)
- 45 ml lemon juice
- 40 gr brown sugar
- 20 gr parsley (chopped)
- 1 gr celery salt
- 1 gr all spice
- 1 gr pepper
- 1 gr sage
Salt and pepper Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. PLace seam side down in pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 180ºC or 1 hour. Take cover off after first half hour.
