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Basic
Stuffed Cabbage |
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Recipe Ingredients:
Filling:
- 1
½ pounds ground beef
- ½
cup uncooked rice
- 3
tsps. oil
- 1
medium onion, minced
- 2
cloves garlic, minced
- 1
egg, beaten
Sauce:
- 3
Tbsp. oil
- 2
Tbsp. flour
- 1
46-oz can tomato juice
- 3
to 4 Tbsp. tomato paste
- ½
cup sugar or ¼ cup honey
- 2
bay leaves or juice of
1 lemon
- salt
to taste
- 1
large apple, peeled and
diced
- ¼
cup raisins
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Spice and
Spirit
The Complete Kosher Jewish
Cookbook
by Esther Blau,
Tzirrel Deitsch, Cherna
Light |
Prepare
cabbage by either boiling
or freezing method.
Remove and check leaves.
FILLING: Combine all ingredients
for meat mixture in a bowl
and mix well. Roll cabbage
leaves according to illustrations.
SAUCE: Heat oil in 8-quart
pot, stir in flour, and cook
until brown. Add rest of ingredients
in order listed. Bring to
boil and cook for 5 minutes.
Add cabbage rolls carefully,
placing them in sauce one
by one. The rolls may be piled
in layers if necessary.
Cook on low flame for 2 hours,
adding more water if necessary.
USE: 8-quart pot
YIELDS: 18 Cabbage Rolls |
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 Find
great Jewish Recipes in:
Spice and Spirit
The Complete Kosher
Jewish Cookbook
by Esther Blau, Tzirrel
Deitsch, Cherna Light |
|
In
Hebrew, the term "rosh
kruv" (cabbage head)
implies stupidity. |
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Cooking
Tips: |
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