Core the cabbage and boil in salted water to cover for 10 min., until the leaves separate easily. Drain well and separate into individual leaves. Mix the ground beef, grated onion, egg, garlic, salt & pepper together for the filling. Water might be needed to bind the meat. Put a tablespoon of meat inside a cabbage leaf and roll up. Place the sliced onion in the bottom of a heavy pot. Put the cabbage rolls with the sealed edge down on the onions. Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice and ginger snaps; and pour into the pot. Make sure there is a nice gingery flavor, not too sweet. Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings. Recipe by: A Jewish Mothers Cookbook Posted to MC-Recipe Digest V1 #1025 by Nancy Berry
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 355 (55%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 131mg||40 %|
|Sodium 2503.5mg||86 %|
|Potassium 2435mg||64 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 30.4g|
|Protein 34.4g||49 %|
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Calories per serving: 645
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