| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 12 | Cabbage leaves | |
| Boiling water | ||
| 1 | lb | Lean ground beef |
| 1 | Onion grated | |
| 1/2 | c | Cooked rice |
| 1/2 | c | Seedless raisins |
| 1 | Onion minced | |
| 2 | T | Vinegar |
| 2 | T | Sugar |
| 1/4 | c | Dark, blue label Karo |
| syrup | ||
| Gingersnaps | ||
| 1/2 | t | Salt |
| Pepper to taste | ||
| 2 | c | Canned tomatoes |
INSTRUCTIONS
Here are recent posts to the rfcj ng ... From: Lita (alotzkar@direct.ca) Source: From: "Love and Knishes" by Sara Kasdan Soak cabbage leaves in boiling water while preparing meat. Combine meat, onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls in a large deep kettle. Add all the remaining ingredients except the gingersnaps. If there is not enough liquid to cover rolls, add water just to cover . Bring to a boil and cook at a slow boil for 1 hour. Put a layer of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1 hour longer. Serves 6 - 8 Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@eskimo.com> on Nov 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1946
Calories From Fat: 904
Total Fat: 98g
Cholesterol: 340.2mg
Sodium: 2330.9mg
Potassium: 3152.7mg
Carbohydrates: 176.8g
Fiber: 12.4g
Sugar: 99.2g
Protein: 92.5g