| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Beef, Jewish |
12 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage |
| 2 |
lb |
Ground beef |
| 1 |
md |
Onion; grated |
| 1 |
|
Egg |
| 3 |
|
Cloves garlic; minced |
|
|
Salt & pepper; to taste |
| 1/4 |
c |
Water |
| 1 |
cn |
Tomatoes |
| 12 |
oz |
Tomato sauce |
| 1/2 |
c |
Ketchup |
|
|
Brown sugar; to taste |
|
|
Lemon juice; to taste |
| 1 |
tb |
Ginger OR 6 Ginger Snaps |
| 1 |
md |
Onion; sliced |
INSTRUCTIONS
Core the cabbage and boil in salted water to cover for 10 min., until the
leaves separate easily. Drain well and separate into individual leaves.
Mix the ground beef, grated onion, egg, garlic, salt & pepper together for
the filling. Water might be needed to bind the meat.
Put a tablespoon of meat inside a cabbage leaf and roll up.
Place the sliced onion in the bottom of a heavy pot. Put the cabbage rolls
with the sealed edge down on the onions.
Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice
and ginger snaps; and pour into the pot.
Make sure there is a nice gingery flavor, not too sweet.
Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings.
Recipe by: A Jewish Mothers Cookbook
Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@prodigy.net> on
Jan 20, 1998
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