Jeff: Although Mom didn't do this, I would use 2/3 beef or bison and 1/3 ground pork. I would also finely chop a medium onion and 2 garlic cloves, sauté and add to the meat mixture along with a teaspoon of dried oregano.

Source: Mom

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Name: Mom's Stuffed Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 medium head green cabbage; 1 lb ground beef; 1/2 cup uncooked rice; 1 medium egg beaten; 2 lbs beef bones with some meat still attached; 1/2 cup golden raisins; 1 lemon; 1 12 oz can whole tomatoes; water; salt and pepper to taste

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INGREDIENTS

1 medium head green cabbage
1 lb ground beef
1/2 cup uncooked rice
1 medium egg ; beaten
2 lbs beef bones ; with some meat still attached
1/2 cup golden raisins
1 lemon
1 12 oz can whole tomatoes
water
salt and pepper to taste

INSTRUCTIONS

1. Remove core of cabbage. Place cabbage in boiling water core side down. Bring water back to boil. Remove from heat and let sit.

2. Mix ground beef, rice, beaten egg, salt and pepper.

3. Take 10 - 12 leaves from core side of the cabbage. Reserve the tough outer leaves for later. Place an oval ball of meat/rice

mixture on the core end of cabbage leaf and fold sides of leaf over the middle. Roll up the leaf.

4. Into a large kettle, place, in order:

meat bones

rest of cabbage cut into strips

1 handful of raisins

juice from 1/2 of the lemon

stuffed cabbage leaves

remaining raisins

juice from the rest of the lemon

Can of whole tomatoes ( pour tomato liquid around sides of the kettle and the tomatoes on top)

Place the tough outer leaves of the cabbage over all

Add water until top is barely covered

5. Cover tightly, bring to a boil and then reduce to a low simmer.

Cook for at least 2 hours.

6. Let sit before serving.

NOTES

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Mom's Stuffed Cabbage

1 medium head green cabbage
1 lb ground beef
1/2 cup uncooked rice
1 medium egg beaten
2 lbs beef bones with some meat still attached
1/2 cup golden raisins
1 lemon
1 12 oz can whole tomatoes
 water
 salt and pepper to taste

1. Remove core of cabbage. Place cabbage in boiling water core side down. Bring water back to boil. Remove from heat and let sit.

2. Mix ground beef, rice, beaten egg, salt and pepper.

3. Take 10 - 12 leaves from core side of the cabbage. Reserve the tough outer leaves for later. Place an oval ball of meat/rice
      mixture on the core end of cabbage leaf and fold sides of leaf over the middle. Roll up the leaf.

4. Into a large kettle, place, in order:
     meat bones
     rest of cabbage cut into strips
     1 handful of raisins
     juice from 1/2 of the lemon
     stuffed cabbage leaves
     remaining raisins
     juice from the rest of the lemon
     Can of whole tomatoes ( pour tomato liquid around sides of the kettle and the tomatoes on top)
     Place the tough outer leaves of the cabbage over all
     Add water until top is barely covered

5. Cover tightly, bring to a boil and then reduce to a low simmer.
     Cook for at least 2 hours.

6. Let sit before serving.

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 6 Servings

Calories: 312
Calories from Fat: 113 (36%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.5g
Cholesterol 86.7mg		27 %
Sodium 103.6mg		4 %
Potassium 620.4mg		16 %
Total Carbohydrate 33.6g		10 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 28g
Protein 18.7g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 312

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