Bea’s unstuffed cabbage (recipe)

Ingredients for 6 servings
1	Onion diced (1 cup)
2 pound	Head green cabbage, dice
8 ounce	tomato sauce
28 ounce	Can peeled tomatoes & juice
1 cup	water
1/2 cup	honey
1/4 cup	lemon juice
1/3 cup	raisins
1 pound	Ground beef or veal or lamb
1/2 cup	Raw white rice
1 teaspoon	Worchestershire sauce
1/2 teaspoon	Salt optional
	pepper ground
recipe preparation
in the day and reheated at serving time since the flavor improves. Note: Ms. Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. It. 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. 2. 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. 3. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot. She suggests that mashed potatoes would be an excellent accompaniment. Also, that the dish goes well with broad egg noodles.