Combine all sauce ingredients and mix in
blender or food processor with metal
Pour into a 4-qt ovenproof stewing pot
and let simmer over medium heat while you
prepare the cabbage balls.
Core the cabbage. Pull off as many leaves as
possible til they become too small to hold
Bring 1 cup of water to a boil,
place the leaves in the water, cover, turn
to simmer, and let cook for 10 minutes til
soft, or microwave with 1/4 cup water on
HIGH for 6 minutes.
Combine ground beef, grated potato, chopped
onion, eggs, ketchup, matzo meal and 1/2 cup
water. Mix well.
Season with salt and
Fill the cabbage leaves by placing about 1
tablespoon of the ground meat mixture in the
middle of each leaf. Fold over the sides and
roll the cabbage ball away from you.
Place seam side down in the simmering sauce.
Continue til all the cabbage leaves have
been used. (If you have some ground beef
balls left over, just add them to the
Cut up remaining small pieces of cabbage and
distribute them evenly over the top of the
balls. Add the bay leaf. Check for
seasonings. (You may wish to add more lemon
juice, cranberry sauce or brown sugar,
according to your taste.)
Simmer, covered on top of the stove for 20
OVEN: 350 Bake uncovered for 20 minutes more
to brown the top.