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1
Use Large Stock Pot and wooden spoon.
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2
Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
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3
cabbage in 3 inch chunks.
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4
Cook sliced onions in oil until translucent.
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5
Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
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6
Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
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7
Then add cabbage and stir and push cabbage down into the sauce.
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8
Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
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9
In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
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10
If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
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11
Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
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12
Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
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13
Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
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14
Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
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15
This freezes well.
