Cook The Book: Stuffed Cabbage

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Meatballs 1 extra-large head green cabbage (4 to 5 pounds) 1 1/3 to 1 1/2 cups firmly packed dark brown sugar 3/4 to 1 teaspo

1/3 cup dark raisins 6 gingersnaps, crumbled and soaked in 1/2 cup water (optional) 1 teaspoon salt

For the sauce:

2 tablespoons peanut, corn, or canola oil 1 medium onion, finely minced 1 (28-ounce) can imported Italian tomato purée

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