LUCY BURDETTE: I've been making Jane Brody’s stuffed cabbage from her Good Food Cookbook for years. It takes some time to put it together, but it makes a huge pot that can be eaten for several meals. Or eat some now and freeze the rest for later.
It's perfect for early March, a hearty dish not quite ready for spring. Of course I made my low-sodium tweaks, using no salt tomatoes and low salt sodium chicken broth, but it was really pretty darn good.
The only tricky part is the cabbage leaves. My advice is to boil the whole head of cabbage until the outer leaves get soft. Then cut them off, return the head to the simmering water, repeat. To make the rolls behave, cut out the vein. You don't have to worry about making the rolls perfect, as they'll all come together in the end.
one head green cabbage
2 onions, one half finally chopped, the other 1 and 1/2 thinly sliced
16 oz can chopped tomatoes
1 pound ground beef
3 Tbsp uncooked rice
3 Tbsp water
2 cups low-sodium chicken broth
1/3 cup raisins
1/4 cup fresh lemon juice
1/4 cup honey
Bring a large pot of water to boil and drop the cabbage in. Cut off the leaves as they soften, returning the head to the pot each time.
Combine the ground beef, uncooked rice, egg, finely chopped onion, water and mix this together well. Take about two tablespoons of the meat mixture and roll it into a leaf.
Continue until the stuffing is gone, and then chop any remaining cabbage.
Meanwhile, sauté the onions until soft, and then add the tomatoes and broth and bring to a simmer.
Nestle the rolls in sauce along with any leftover cabbage and simmer 1 1/2 hours.
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