MAIN DISH
LEE COLEMAN'S MOTHER'S STUFFED CABBAGE
This classic recipe was offered after a reader asked if anyone had Barbara Walters' mother's stuffed cabbage recipe. ''I would put my mother's up against anyone's,'' wrote Lee Coleman of Coral Gables. ``I have been serving it for years, and people say the flavor is so good it makes their toes curl up. One must have a pumpernickel or rye bread with it to sop up the marvelous sauce.''
• 1 generous pound very lean ground beef
• Scant 1/3 cup uncooked rice
• 1 egg, beaten
• 1 onion, grated
• 1 carrot, grated
• 1 teaspoon salt
• ¼ teaspoon garlic salt (optional)
• Dash of pepper
• 1 clove garlic, crushed
• ¼ cup parsley, minced
• 10 or more leaves of cabbage, large green ones preferred
• 16 ounces tomato sauce
• ¾ to 1 cup brown sugar, packed
• ¼ cup lemon juice
• ¼ cup red wine vinegar
• Dash of basil powder
• White wine
• Caraway seeds
Combine ground beef with rice, egg, onion, carrot, salt, garlic salt, pepper, garlic and parsley. Separate cabbage leaves carefully, using water pressure from faucet to loosen them.
Cut off hard end of spine at base of each leaf. With knife, pare down spine on each leaf so it is flatter and thinner. (This trick helps the cooked leaf roll more easily without splitting). In large pot of salted boiling water, cook leaves 4 or 5 at a time until limp, about 5 minutes. Lift leaves gently into a colander to drain.
Place about ¼ cup of beef mixture just inside of base of each leaf and roll up, folding sides in before last roll. Secure with a round toothpick. Line up rolls on their long ends (they should resemble little plump envelopes) in heavy skillet or chicken fryer with lid. Combine tomato sauce, brown sugar, lemon juice, vinegar and basil. Pour over cabbage rolls and add white wine (or water) to cover, if necessary. Make sure rolls are immersed in liquid or the rice will not be soft. Sprinkle lightly with caraway seeds if desired. Cover tightly and cook over low heat, simmering for about 1 hour and 15 minutes. Serves 6.
Per serving: 314 calories (14 percent from fat), 4.9 g fat (2 g saturated, 1.9 g monounsaturated), 81.5 mg cholesterol, 20 g protein, 49 g carbohydrates, 3.4 g fiber, 908.1 mg sodium.
