| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Jewish |
Vegetables, Jewish, Joan nathan |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) jellied cranberry sauce |
| 1 |
cn |
Tomato sauce; 15 or 16 ounces |
| 1 1/2 |
c |
Water |
| 1 |
|
Lemon; Juice of |
| 1/4 |
c |
Brown sugar or to taste |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Fresh cranberries |
| 1 |
|
Apple |
| 1 |
md |
Head cabbage |
| 2 |
lb |
Ground beef |
| 1/2 |
c |
Uncooked rice |
|
|
Salt and freshly ground pepper |
| 1 |
lg |
Egg |
| 1 |
md |
Onion; grated |
| 4 |
tb |
Ketchup |
|
8 |
servings (M) |
INSTRUCTIONS
These are 5 recipes that I formatted from
http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part series on
Jewish Cooking in America. Included with the recipes were actual photos of
the preparation.
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a
saucepan. Bring to a boil; then add the raisins and the fresh cranberries.
Peel, core, and dice the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a
boil and then simmer, covered, about 10 minutes or until wilted. Cover with
cold water and drain. (Alternately, you can place the cored cabbage in the
freezer for several days. Defrost 24 hours before making the cabbage. It
will wilt naturally.)
In a large bowl mix the meat, rice, salt and freshly ground pepper to
taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers
until well mixed.
Trim the ribs off the cabbage, remove the outside leaves, and line a large
flameproof casserole with them. Pull off the inside leaves and place them
one by one on a board, outside down. Fill with a heaping tablespoon or two
of the filling, depending on the size of the leaf. Fold up like an
envelope, top first, then bottom and then the 2 sides. Place seam side down
in the lined casserole. Repeat with the rest of the cabbage and the
filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
Then place the stuffed cabbage in a preheated 300-degree oven and bake,
uncovered, for one half hour more.
Tip: Another American way to make this dish is to make a sauce of 3/4 cup
ketchup , 1 1/2 to 2 cups tomato juice, 3/4 cup brown sugar, the juice of 1
large lemon, and sour salt to taste. Make this dish ahead. It tastes much
better the next day. Also, this is a good recipe to double. Freeze one
portion for unexpected guests. Yield: at least 15 stuffed cabbages or 6 to
Converted by MC_Buster.
Recipe by: Joan Nathan/ Miriam Steinberg
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Nov 06, 1998, converted by MM_Buster v2.0l.
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