Bea's Unstuffed Cabbage
Author: Kitchens
  • 1 onion diced (1 Cup)
  • 2 pounds head green cabbage, dice
  • 8 ounces tomato sauce
  • 28 ounces can peeled tomatoes and juice
  • 1 Cup water
  • 1/2 Cups honey
  • 1/4 Cup lemon juice
  • 1/3 Cups raisins
  • 1 pound ground beef or veal or lamb
  • 1/2 Cups raw white rice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt (optional)
  • ground pepper to taste
  1. NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves. NOTE: This dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. it.
  2. 1. In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs.
  3. Combine meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture in 1 1/4" balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.
  4. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot.
  5. We suggest that mashed potatoes would be an excellent accompaniment. Also, the dish goes well with broad egg noodles.
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