| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Chopped meat |
| 1 | ts | Salt |
| 2 | md | Onions grated |
| 1 | ts | Lemon juice |
| 3/4 | c | Uncooked rice |
| 1 | 5-lb head of cabbage | |
| 1 | cn | (8 oz) tomato sauce |
| 1 | cn | (6 oz) tomato paste |
| 6 | tb | Grape jam |
| 1 1/2 | ts | Salt |
| 3 | hours. |
INSTRUCTIONS
Boil cabbage head, covered, for about 5 min. so that leaves are soft enough to roll. MEAT FILLING: Combine meat, salt, 1 grated onion, lemon juice, and rice. For cocktail size stuffed cabbage, cut cabbage (large) leaves in half and fill with about 1 T. of meat filling. Fold top of leaf over to cover meat, fold both sides over and roll. SAUCE: Combine 2nd onion, tomato sauce, tomato paste, chili sauce, jam, and salt. Line large pot with a few outside cabbage leaves so the stuffed cabbages won't stick to pot and burn. Arrange loose ends down to prevent unrolling. Add sauce and enough water to cover. Bring to boil, then simmer for 2 1/2 - NOTE: Cabbage can also be shredded more and put into pot with other ingredients to make cabbage soup! Posted to JEWISH-FOOD digest V97 #310 by BNLImp@aol.com (Iara Lewin) on
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