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Jewish Recipes --> Recipes --> Vegetable Dishes --> Cabbage

Cabbage Rolls

Meat

Recipe Ingredients:
  • 1 large head of cabbage
  • 1 lb. ground beef
  • 1/2 cup cooked rice
  • 1/2 onion, grated
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (6 oz.) tomato paste
  • 1 can (8 oz.) tomato sauce
  • 1 cup water
  • 1/4 teaspoon sage
  • 1 bay leaf
  • 1/4 cup packed brown sugar
  • 2 tablespoons vinegar

Remove core from cabbage and cover cabbage with boiling water; let stand 15 minutes.

Meanwhile, mix ground beef and next five ingredients. Stir in 1 tablespoon tomato paste.

Drain cabbage and carefully remove 12 large leaves. Place a heaping tablespoon of meat mixture on each leaf. Tuck in the sides and rollup cabbage leaves. If necessary, fasten ends with a toothpick.

Shred remaining cabbage and place on the bottom of a heavy saucepan. Carefully place cabbage rolls on shredded cabbage. Combine remaining tomato paste and next four ingredients; pour over cabbage rolls.

Cover and simmer over low heat 1 hour. Uncover, pour a mixture of brown sugar and vinegar over all, and simmer 30 minutes.

Cabbage -- Kosher Meat -- Break the Fast -- Vegetable Dishes

The cabbage

It is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster. This so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes, and is thus a leaf vegetable.

Nutrition Facts Cabbage

Uses

The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbages are commonly used both cooked and as a salad vegetable. Sauerkraut is a fermented cabbage often used as a condiment or side dish.

Salads

Cabbage leaves are considered too tough to be used whole in salads, so they are usually sliced into thin strips or chopped, as in coleslaw.

Cooking

Cabbage is often prepared by boiling, usually as part of soups or stews such as the Central and Eastern European borscht.

Boiling tenderizes the leaves, converts some of their starch to sugars, and develops a characteristic "cabbage" aroma. Indeed, boiled cabbage seem to have fallen out of favor in North America, possibly due to the strong smell released during the cooking, to its image as a food of the poor, or to its reputation for promoting flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of umami, sugars and dietary fiber.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods