| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Sugar; (I use 3/4 c.) |
| 2 | lg | Yellow onions |
| 1 | cn | Tomato sauce |
| 1 | tb | Lemon juice or 2 cubes sour salt |
| 2 | lb | Ground beef or ground turkey |
| 1/2 | c | Raw rice |
| 1 | Head cabbage; large size | |
| 1/2 | c | Raisins |
| Salt and pepper | ||
| Toothpicks |
INSTRUCTIONS
Source: "Kosher Kitchen Kapers #1", Sisterhood Ner Tamid Of South Bay" Parboil cabbage until leaves can be removed without tearing. Brown sugar in skillet on low flame and add onions, tomato sauce and lemon juice or sour salt; stir together. Combine meat, salt, pepper and rice: add a few teaspoons of sauce to meat mixture. Place about 1 tablespoon of meat mixture on each cabbage loaf and roll up. Add loose cabbage to the bottom of the pot. Carefully place rolls in pot on top of loose cabbage and cover with the remaining sauce. Cover pot and simmer for several hours. Longer cooking improves flavor. Add raisins and a little water the last hour of cooking. Sometimes I keep a bowl of hot water nearby and in case the cabbage leaves still need more softening, I dip them in this water for another minute or so. Posted to JEWISH-FOOD digest by tiquela@earthlink.net on Jan 3, 1999, converted by MM_Buster v2.0l.
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