INGREDIENTS

INSTRUCTIONS

From: Suzan Herskowitz <zwriter@bcfreenet.seflin.lib.fl.us>
Date: Fri, 9 Aug 1996 08:29:36 -0400 (EDT)
Source:  Helene Morgenstern
And since I'm in recipe mode :-)  I thought I'd post my great grandmother's
stuffed cabbage recipe followed by the variation that I make (since I never
use canned tomato [or any other soup really] soup for anything.)  This
recipe became a family project since my mother really wanted stuffed
cabbage and called my great aunt to get it and then, of course, asked me to
make it (since in my family I'm considred the Executive Chef.) Just as a
note, my great grandmother made this stuffed cabbage for her family since
it was the type they enjoyed most but supposedly could make it any style
the hungry person wanted. Feel free to experiment.
Cook cabbage in a small amount of water until the leaves are soft enough to
pull away from the core and will be malleable enough to fold.  (A hint from
my adopted grandmother, which I haven't tried, is to put the cabbage in the
freezer overnight.  The leaves will come away easily while frozen and then
can be cooked.)
Mix ground meat, rice, eggs, grated onion and granted potato together in
bowl.  Roll mixture into cabbage leaves.  (Be careful not to burn your
fingers!) Line a very large, non-reactive pot (with lid) with remaining
cabbage.  Place cabbage rolls into pot and interperse the two cut up onions
with the rolls.  Add the cans of soup and one can of water.  Add sugar and
sour salt to taste.  (I am not really sure how much is too much sour salt
to taste but my aunt was very emphatic that you have to be careful with
sour salt because "it's dangerous" [it's citric acid in granulated form]. I
just added a few shakes.) Also add a little regular salt if you desire.
Cook, covered, 1/2 hour on medium heat. Then reduce heat and simmer for
about 3 hours.
SUZAN'S VARIATION: To ingredients above add, delete and/or substitute:
Add juice of 1/2 lemon (lemon can be substituted for sour salt altogether)
Delete 2 cans of tomato soup
Substitute 1 15 oz can of tomato sauce
Substitute approx 3-4 oz tomato paste and some water to make a thick but
flowable mixture.
Water necessary (when original recipe says "add one can of water") is
approximately 10 3/4 oz
Follow rest of recipe to the letter.
JEWISH-FOOD digest 309
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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