| 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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