Grandma Elaine's Unstuffed Cabbage Rolls

Recipe View In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and translucent (about 5 minutes).

Recipe View Add the whole peeled tomatoes and tomato sauce. Use a spoon to gently crush the whole tomatoes. Season with 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Cover and simmer, stirring occasionally, for 20 minutes.

Recipe View Stir in the chopped cabbage. Cover and simmer until the cabbage is tender and easily mixes with the tomato sauce, approximately 1 hour.

Recipe View While the cabbage simmers, prepare the meatballs. In a large mixing bowl, combine ground beef, finely chopped onion, eggs, water, rice, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Mix thoroughly with your hands until well blended. If the mixture seems too moist, add a little more rice.

Recipe View Form the mixture into golf ball-sized meatballs. Place them on a plate and refrigerate for about 20 minutes to help them firm up.

Recipe View Gently place the meatballs on top of the simmering tomato and cabbage mixture. Cover the pot and simmer over medium heat until the meatballs are cooked through and firm, about 15 minutes. Gently stir the meatballs into the sauce.

Recipe View Cover the pot and continue to simmer for another 45 minutes, allowing the flavors to meld.

Recipe View Stir in the fresh lemon juice. Taste and adjust seasoning as needed, adding more lemon juice for extra tang if desired. Stir in the golden raisins and honey. Add brown sugar gradually, tasting after each addition, until the desired sweetness is achieved.

Recipe View Continue to cook the stew over medium heat for a final 15 minutes, allowing the flavors to fully combine.