| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Cabbage leaves |
|
|
Boiling water |
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion grated |
| 1/2 |
c |
Cooked rice |
| 1/2 |
c |
Seedless raisins |
| 1 |
|
Onion minced |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Dark; (blue label) Karo syrup |
|
|
Gingersnaps |
| 1/2 |
ts |
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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