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 creativeness makes it a tasty, four-block meal for two . . . and the aroma when it is baking brings me back to my own grandmother's kitchen.
Two, 4 -block meals
Ingredients:
1 medium head cabbage, about 6 cups, cut into chunks
1 16-oz can tomatoes
1 8-oz can tomato sauce
3 tsp. brown sugar
1 1/2 cups water
2 T. vinegar
2 T. lemon juice
12 oz. lean ground beef
1/2 cup finely chopped onion
1 1/3 teaspoons olive oil
Salt and pepper to taste
Instructions:
Preheat oven to 325 degrees F. Place cabbage in a large roasting pan. In a saucepan, combine tomatoes, tomato sauce, brown sugar, 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.