Anna's Stuffed Cabbage

*Brown Rice, long grain, .5 cup
Murray Old Fashioned Ginger Snap Cookies, 2.5 serving that's about 9-12 cookies
Raisins, .5 cup, packed
Tomato Sauce, 2 cup
Tomato Paste, 1/3 cup
Cabbage, fresh, 9 leaf, large
93% Lean Ground Beef, 9 oz
Onions, raw, 1.5 large
Garlic, 9 tsp

Sautee onions and garlic in 2-4 tbs of olive oil in a large pot until lightly brown. Set aside. Mix hamburger and rice (we've always used white, but brown is healthier) If you like more meat had more hamburger. Lightly season mixture with salt or a season all mix. You can always add more seasoning down the line, if necessary. Set aside. Place cabbage head into hot water. While cabbage is soaking, divide hamburger into 9 separate fat cigar shaped balls. When the cabbage leaves have softened peel them off as intact as possible. Roll the hamburger mixture up in the leaves using tooth picks to hold them closed. Place the cabbage rolls in the pot with the onions and garlic. Pour in the tomato sauce and bring to boil. You should add enough sauce to cover the cabbage rolls add a bit of water or more sauce if necessary. Reduce heat and add tomato paste stirring for 2-3 minutes until nicely mixed in. Let simmer over low heat for an hour. Finely grate your ginger snaps. I really like ginger snaps so I usually add more than the 9-12. I usually put in about 16. Sprinkle the grated snaps slowly into the simmering cabbage taking care not to let the snaps clump. Then add your raisins and let simmer another 2-3 hours. The longer you simmer the better. This was my grandmother's recipe and she brought it with her from the old country which was Russia.

Number of Servings: 6

Recipe submitted by SparkPeople user WINDS12QUARTERS.