Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds very lean ground beef
1/2 cup water
1/2 cup cracker or bread crumbs
1 tablespoon sugar
1/4 cup raw rice -- (white or brown)
1 medium onion -- chopped
1 teaspoon salt.
fresh ground pepper to -- taste.
1 large head cabbage -- sliced.
1/2 teaspoon ground allspice
2 carrots -- sliced
***BUT GOOD) -- -SAUCE*** -- -sauce:
1 can campbell's tomato soup
1 enormous can tomato -- puree (about 2
-- quart
so
1 lemon -- juice of
1 tablespoon sugar
1 cup water
salt and pepper to taste.
Preparation:
6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or cast iron pot with a tight-fitting lid, layer in this order: Meat mixture, smooshed together with your hands well and smoothed over the bottom. Next the carrots, if you use them. Next, the cabbage. Before adding sauce, combine all sauce ingredients together, then pour over the top. With a knife, dig into the cabbage to allow the sauce to go thru to the meat layer. Bake in a very slow oven 300 or a little lower for 3-4 hours, checking occasionally for drying. You may need to add a bit of water here and there. Do not stir so that you don't break up the meat laye
