Julie Sahni's Stuffed Cabbage Wit..

Cooking Instructions

1 Prepare the keema and set it aside.

2 Cut away and discard the tough bottom and center core of the cabbage. Drop the cabbage into boiling water to cover to a depth of 1 inch. Add salt and let cook 5 minutes. Drain thoroughly, cored side down. When cool enough to handle, separate the leaves. Set aside 15 or so leaves to be stuffed. Finely shred the remaining leaves and set the shreds aside.

3 Heat the oil in a saucepan and add the onions. Cook, stirring, until the onions start to take on color, about 5 minutes. Add the shredded cabbage, tomatoes, ginger, lemon, salt, pepper and water. Cook 2 minutes and set this sauce aside

4 Preheat the oven to 375F.

5 Place 1 large cabbage leaf on a flat surface (if the leaf is torn, place another leaf atop it). Add about 2-1/2 tablespoons of the ground meat filling and fold the leaf over to enclose the filling, jelly-roll fashion, tucking in the ends. There should be 12 to 14 finished cabbage rolls.

6 Spoon about one third of the pulpy tomato sauce over the bottom of a baking dish large enough to hold the rolls in 1 layer compactly. Pour the remaining sauce overall, equally distributing the cabbage shreds. Cover closely with foil and place in the oven. Bake 50 minutes. Remove the foil and bake 10 minutes longer.