| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes; skinned and grated |
| 1 |
lg |
Lemon; ( I personally always use more, and adjust accordingly) , Juice of |
| 2 |
tb |
Tomato ketchup |
| 1 |
|
Chicken bouillon cube; crushed |
| 2 |
tb |
Golden syrup |
| 1 |
tb |
Brown sugar; up to 2 |
|
|
Salt and Pepper to taste |
| 1 |
c |
Water |
| 6 |
|
Ginger snaps; crushed, (could need a few more), up to 8 |
INSTRUCTIONS
SOURCE: THE NEW MYRNA ROSEN COOKBOOK (Myrna Rosen is a well-known South
African cook, who now lives in Cincinatti USA and her books are published
world-wide)
This is for use with Stuffed Cabbage made from 1kg (2lb) mince (ground)
beef
Combine all ingredients EXCEPT GINGER SNAPS and pour over prepared cabbage
parcels. Simmer covered over low heat for about 1 1/2 hours. Thicken sauce
with crushed ginger snaps (use more if necessary) and adjust seasonings.
Transfer stuffed cabbage and sauce to a large casserole dish and arrange in
a single layer. Place in a 180 celcius oven (350 fahrenheit) to brown,
approximately 1/2 hour.
Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@global.co.za>
on Jun 4, 1998
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