Name: Stuffed Cabbage
Ingredients: 1 1/2 c Sugar; (I use 3/4 c.); 2 lg Yellow onions; 1 cn Tomato sauce; 1 tb Lemon juice or 2 cubes sour salt; 2 lb Ground beef or ground turkey; 1/2 c Raw rice; 1 Head cabbage; large size; 1/2 c Raisins; Salt and pepper; Toothpicks

What, after all, is church membership? I would argue that it is a covenant grounded in the affirmations of both the church through the elders, and the member. That is, the member publicly affirms both his dependence on the finished work of Christ alone, his affirmation of the faith once delivered, and his willingness to submit to the church. The church, on the other hand, affirms its conviction, through the elders of the credibility of the profession of faith of the member, and vows to serve and protect the member through the means of grace, including faithful church discipline. To put it more simply, the undershepherds affirm the sheepness of the member, the member the undershepherdness of the elders.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	servings

INGREDIENTS

1 1/2	c	Sugar; (I use 3/4 c.)
2	lg	Yellow onions
1	cn	Tomato sauce
1	tb	Lemon juice or 2 cubes sour salt
2	lb	Ground beef or ground turkey
1/2	c	Raw rice
1		Head cabbage; large size
1/2	c	Raisins
		Salt and pepper
		Toothpicks

INSTRUCTIONS

Source: "Kosher Kitchen Kapers #1", Sisterhood Ner Tamid Of South Bay"
Parboil cabbage until leaves can be removed without tearing. Brown sugar in
skillet on low flame and add onions, tomato sauce and lemon juice or sour
salt; stir together. Combine meat, salt, pepper and rice: add a few
teaspoons of sauce to meat mixture. Place about 1 tablespoon of meat
mixture on each cabbage loaf and roll up. Add loose cabbage to the bottom
of the pot. Carefully place rolls in pot on top of loose cabbage and cover
with the remaining sauce. Cover pot and simmer for several hours. Longer
cooking improves flavor. Add raisins and a little water the last hour of
cooking.
Sometimes I keep a bowl of hot water nearby and in case the cabbage leaves
still need more softening, I dip them in this water for another minute or
so.
Posted to JEWISH-FOOD digest by tiquela@earthlink.net on Jan 3, 1999,
converted by MM_Buster v2.0l.

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