Recipe - Beas Unstuffed Cabbage

Cabbage Soup:
1 lg Onion, minced
2 pound Head of cabbage cored and
minced
8 ounce Tomato sauce
28 ounce Tomatoes, canned, with juice
1 cup Water
One fourth cup Honey
1/3 cup Raisins
One fourth cup Lemon juice
Meatballs:
1 lg Lean ground beef, or other
ground meat
One half cup White rice, uncooked
1 teaspoon Worcestershire sauce
One half teaspoon Salt, optional
Freshly ground black
pepper,to taste

In a large pot, combine the cabbage soup ingredients EXCEPT the raisins,
and bring them to a boil over mediumhigh heat while preparing the
meatballs.

In a mediumsized bowl, combine the meatball ingredients, stirring them to
mix thoroughly. With wet hands, roll the meat mixture into 1 1/4" balls.
Add the meatballs to the boiling soup; reduce the heat to mediumlow, cover
the pot and simmer the meatballs for about 2 hours.

Remove the cover. Add the raisins and cook for another 20 minutes,
uncovered.

Formatted and posted by Ilene Warfield.
‹‹‹‹‹ Notes: Nostalgic comfort food. This is wonderful served served
over mashed potatoes; you can substitute broad egg noodles or other starch.
It can also be served in a bowl with a good solid loaf of rye bread or
bread of your choice.
Per serving: 298 Calories; 9g Fat (25% calories from fat); 12g Protein; 47g
Carbohydrate; 28mg Cholesterol; 774mg Sodium

Recipe By: _Good Food Gourmet_ by Jane Brody

Posted to EATL Digest 28 Sep 96

Date: Sun, 29 Sep 1996 00:22:34 +0000

From: Ilene Warfield ilenewar@STARNETINC.COM