INGREDIENTS

INSTRUCTIONS

Put cabbage in freezer for @ 1 hour. Take out and under water, pull apart
or cut the leaves. Rinse and drain them. Or, they could be cooked in
boiling water for 15 minutes instead of freezing.
In saucepan, place tomato sauce on low flame. Put 1/4 of can of water in
the sauce can and rinse the can, getting all the sauce off of the can. Put
the saucy water in the saucepan. Add sour salt and stir. Add sugar and
stir. Taste to see if more of one item is needed. If too bitter, add 1/8 c.
sugar. Let simmer.
Mix together the meat, egg, seasonings and matzo meal. Take a full
tablespoon of meat and place on the thick part of the leaf and roll up,
bringing in the sides too.
Place cabbage rolls in a baking pan or a large pot. Pour sauce over them.
Cook on a low flame on top of the stove for 1 1/2 hours covered. Stir or
shake slightly the pan to move the cabbage rolls; don't let the bottom
burn. Makes 12 rolls.
Posted to JEWISH-FOOD digest by Sue & Sam Hurwitz <suesam@pipeline.com> on
Oct 19, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”