Stuffed Cabbage

(by Jane Heller)

3 1/2 lb. ground beef

1 c. Uncle Ben’s white rice

salt and pepper to taste

2 large heads of cabbage

2 16-oz. cans tomato sauce

2 cans Campbell’s tomato soup

1 15-oz. can sauerkraut (or fresh if available)

handful of brown sugar

Salt and pepper to taste

Place ground beef in a bowl, adding the uncooked rice and a little cold water to soften.

Season with salt and pepper.

In a large pot of boiling water, parboil the cabbages until the leaves are soft and pliable.

Allow to cool, then cut out the cores and separate the leaves.

For each cabbage leaf, roll a handful of ground beef into a small oval and place inside the leaf.

Fold the ends of the leaf to cover the meat, “like a little package.”

Place all the beef packages in a Dutch oven or heavy pot.

Add the tomato sauce and tomato soup.

Drain the sauerkraut, pressing out all the juice, and add to the pot, sprinkling over the rolled packages.

Add the brown sugar.

Cover the pot, bring to a boil, reduce heat, and simmer for about 3 hours.

When cool, add more salt, pepper, and brown sugar to taste.

Serves a crowd.

(Read The Peacemaker, the story that accompanies this recipe.)