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Recipe Ingredients:
Sauce
- 2
Tbsp. margarine
- 2
onions, sliced
- 3
cups canned tomatoes,
with juice
- 1
½ tsps. salt
- ½
tsp. pepper
- Beef
bones (optional)
Filling:
- 1
pound ground beef
- 4
Tbsp. Uncooked rice
- 4
Tbsp. Grated onion
- 1
egg, beaten
- 3
Tbsp. cold water
Seasoning:
- 3
Tbsp. honey
- ¼
cup lemon juice
- ¼
cup seedless raisins
|
 Find
great Jewish Recipes in:
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 for bugs.
SAUCE: Heat margarine in a
6-quart pot and sauté onions.
Add tomatoes, salt, pepper
and bones. Cover and cook
for 30 minutes.
FILLING:
In
a bowl combine meat, rice,
onion, egg and water. Place
1 large tablespoon of mixture
onto each leaf and roll
according to illustrations.
Place cabbage rolls in sauce.
Cover and cook for 1 ½ hours
over low heat. Sauce should
cover at least half the
rolls. If more sauce is
necessary, add 1 cup tomato
juice.
After 1 ½ hours, add honey,
lemon juice, and raisins
and cook 15 minutes more.
NOTE: Stuffed cabbage freezes
well. When reheating defrosted
stuffed cabbage, 6 potatoes
cut in quarters may be added.
Cook until potatoes are
tender.
USE: 6-quart pot
YIELDS: 14 to 16 cabbage
rolls |
