Bea's Unstuffed Cabbage
|1 cuponions; diced|
|1 (2-lb.) cabbage; cored and diced|
|3 (8-oz.) cans tomato sauce|
|1 (28-oz.) can tomatoes; whole, undrained|
|1/4 cuphoney or use artificial sweetener or brown sugar; to taste|
|1/4 cuplemon juice|
|1 lb.ground turkey|
|1/2 cuprice; white, uncooked|
|1 tbs.Worcestershire sauce|
|1/2 cupraisins-or more|
Bea's Unstuffed Cabbage Preparation
Combine diced onions, diced cabbage, tomato sauce, whole canned tomatoes, water, sweetener and lemon juice in a large heavy pot. Taste and adjust sweetness if necessary, keeping in mind that the later addition of the raisins will increase sweetness. Err on the side of not sweet enough. Bring to a boil over medium high heat.
Combine ground turkey, rice, Worcestershire sauce and ? tsp. salt in a medium bowl. Mix thoroughly. With wet hands roll the meat mixture into 1 ? inch balls. Slowly add the meatballs to the boiling cabbage soup, taking care not to crowd them or break them up. Reduce heat to medium low, cover and simmer for 2 hours.
Remove cover, add the raisins and cook for another 30 minutes, uncovered. To check for doneness, test the rice in the meatballs.
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