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Jewish Recipes --> Recipes --> Vegetable Dishes --> Stuffed Cabbage and Cabbage Rolls

Sweet-and-Sour Stuffed Cabbage
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

 

Stuffed cabbage is an East European and Middle Eastern delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the freezer, and then filled with chopped meat and/or rice.

Cooking Tips:  

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