Recipe brings this Zoner back to her grandmother's kitchen.
I found a version of this recipe in my "Kosher Kettle" cookbook. It was originally adapted from a stuffed cabbage recipe by a Lithuanian grandmother, to make it faster. A little more creativity makes it tasty, and the aroma when it is baking, brings me back to my own grandmother's kitchen. Preheat oven to 325°F. Place cabbage in a large roasting pan. In a saucepan, combine tomatoes, tomato sauce, water, vinegar, and lemon juice. Cook over medium heat until blended. Combine meat, onion, olive oil, salt and pepper in a bowl and form into 8 meatballs. Place on top of the cabbage. Pour the sauce over all. Cover and bake for about 2 hours. Meanwhile, mash a few peach sections and mix with blueberries for dessert. Separate into 3 bowls.
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