---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetables, Beef, Casseroles, Crockpot
       Yield: 8 servings
   1 1/2 lb Lean ground beef
     1/4 c  Water
       2    Eggs
       2 tb Dried minced onions; divided
     1/4 c  Brown sugar; to taste
   1 1/2 ts Salt
     1/2 ts Freshly ground pepper
      28 oz Whole peeled tomatoes
       6 oz Tomato paste
     1/2 c  Vinegar; or lemon juice
       6    Ginger snaps; for flavor
            -or fresh or dried ginger
            -to taste
       1 md Head cabbage
   1. In a large bowl, combine beef, water, eggs, rice, 2
   tsp. dried minced onion, salt and pepper. Mix
   thoroughly with you hands and form into golf
   ball-sized balls. Set aside.  (SEE NOTE I below for
   stuffing cabbage)
   2. In another large bowl, combine tomatoes, tomato
   paste, rest of dried minced onions, vinegar and brown
   sugar to taste. With a knife, cut the tomatoes into
   chunks and stir it into the sauce until well mixed.
   Add the ginger snaps (crumbled) and stir. Taste and
   correct for flavor; should be sweet and sour. Set
   3. Core the cabbage and shred. Place half of the
   cabbage on the bottom of a shallow casserole which has
   a tight-fitting lid. Cover the cabbage with half the
   tomato mixture. Arrange the meat balls on top and
   cover with remaining cabbage. Top with the remaining
   tomato mixture. Cover tightly with foil and place the
   lid on top. Bake at 325 degrees for one hour.
   4. Reduce heat to 250 degrees and bake for two more
   5. At This point, the casserole may be cooled, wrapped
   and frozen. For the best taste, remove casserole from
   the oven, cool and refrigerate overnight. The next
   day, let the casserole come to room temperature and
   then bake, uncovered, at 300 degrees for 45 minutes.
   If the casserole is to be eaten the same day, remove
   the lid for at least 45 minutes of the two-hour baking
   time. This recipe makes six to eight services.
   NOTE I:  If you like, you can stuff the cabbage leaves
   be sure to blanch them first BEFORE stuffing and layer
   them making sure you have sauce on the bottom and
   between each layer. Proceed to cook as described. It
   is the GINGER SNAPS that make the difference.
   NOTE II: I sometimes brown the meat (skip the meatball
   making) and then add the other ingredients. It can
   also be made in the Crockpot.
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.