LIGHT AND FLUFFY STUFFED CABBAGE
INGREDIENTS :
2 heads cabbage- frozen for 24 hours
Filling :
3 lbs ground meat * 3 white onions 6 T oil
1 1 / 2 cups cooked rice ( about 3 / 4 cup raw )
6 eggs 3 tsp salt 2 tsp black pepper
1 1 / 2 cups sugar
Sauce :
1 pack chicken bones 3 white onions 12 cloves fresh garlic , peeled 6 cups water 1 1 / 2 cups sugar 6 tsp salt 6 bay leaves 1 1 / 2-2 cans tomato sauce
3 tsp garlic powder 3 / 4 cup bread crumbs
* ground beef , ground dark turkey , or ground dark chicken-use a combo if you prefer . I used 2 lbs ground beef and 1 lb dark ground turkey .
DIRECTIONS :
Defrost the cabbage for 24 hours , then separate each leaf and check for infestation . Cut the innermost small leaves into thin strips and set aside . In a food processor , process 3 white onions until its cut into small pieces . Heat a 12 qt pot with the oil and saute the onions until translucent .
Add the onions back into the food processor and add the rest of the filling ingredients , expect the ground meat . Pulse 2-3 times , until it is combine . Add it to a large bowl with the meat and combine gently by hand .
Place the chicken bones into the same pot that was used for the onions , spread out to cover the bottom of the pot . Cut the onions into rings and place on top of the bones .
Fill the cabbage leaves and add it on top of the onions , then add the shredded cabbage that was set aside . Add 6 cups of water and turn on the flame to medium . Add the rest of the sauce ingredients except the tomato sauce . Cook for 1 1 / 2 hours . After 1 1 / 2 hours add the tomato sauce and cook on low for an additional 3 hours . Halfway through cooking , press down the cabbage and baste with the sauce so the top layer of stuff cabbage stays moist and soft . Remove the bay leaves and garlic cloves before serving .
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SHOPPERS ROUTE March 5 , 2025