Tobia's Stuffed Cabbage

Supplies you will need:
8 Qt Pot with good fitting lid; paring knife; Toothpicks or cooking twine; rubber gloves and heavy duty mixing spoon (if you don't like touching raw beef); large mixing bowl; can opener; silicone gloves - heat tested beyond boiling point; linen towel or paper towels.

1. Bring a large (8QT) pot of water to a boil. While that is happening - take a sharp paring knife and CAREFULLY remove the CORE of the Cabbage - as far down as you can go - trying hard to not break any of the leaves.
2. Put whole head of cabbage into boiling water; and remove to pull off outer leaves only if they are soft enough to bend easily. Put those silicone gloves on to keep your hands from burning for this step!
3. In a large mixing bowl, add in the beef, rice, raisins and eggs. Mix with your hands to incorporate everything evenly; or use those rubber gloves and or heavy duty mixing spoon for this step - then set aside.
4. Pull the head of cabbage out of the boiling water - but do not turn the burner off yet - you will most likely have to put the cabbage back in several times during this process. Peel off the leaves, one at a time and pat dry and set aside.
5. When you have enough leaves, take one in hand and gently score in an "X" pattern down the back of the leaf - do not cut all the way through. This makes it easier to roll up the leaves.
6. Take a small 1 - 1 1/2" ball of the meat mixture and put it near the wide end of the leaf, and roll it tightly up and fold in the sides as you go - making a small envelope, tucking in the sides and end.
7. Take a toothpick and weave it through the leaf so that it won't roll, and set aside.
8. Now do this about 20 - 30 more times until the leaves on the cabbage are too small to roll.
9. Dump the cabbage water - unless you like that kind of thing... freeze it and save it until you throw it out later.... but don't wash that pot! Put it back on the burner - but turn the burner off for now.
10. Take the cabbage that is too small to roll, and slice it and spread it over the bottom of that pot.
11. Make meatballs with the remaining meat - and place on top of the sliced cabbage leaves on the bottom of the pot.
12. On top of the meatballs, place the cabbage rolls, on top of each other - they should all fit in that pot; then ADD over the top, the can of crushed tomatoes, and the can of frozen Apple Juice Concentrate, which is probably more like a slushy from sitting on the counter... that's perfect! You can also add more raisins if you like it extra sweet.
13. Cover tightly and bring to a boil then turn the burner down to a low simmer for about 2 to 3 hours.

NOTE: If you think there's too much liquid, you can remove the cover and some of the water will evaporate. If you don't think you have enough liquid, using the Apple juice can, add another can of water. I rarely add more.

You can serve this right away; but I think it's better the next day. this also freezes really well. It's kind of a perfect meal in that you have veg, meat and starch in one little bundle, but it's also great with mashed potatoes... to soak up that gravy.

If you try it, please let me know how you like it. It's definitely a lot of work, but it's also a great reward - and there's almost always leftovers!

From my family to yours... enjoy!