INGREDIENTS

INSTRUCTIONS

Barbara Wasser's Kosher Kitchen (Adapted from Aunt Sunshine Golub)
PREPARATION    In a medium saucepan, combine all ingredients for the
sauce except  the shredded cabbage and bring to a boil.    Add the
shredded cabbage and simmer for 1/2 hour.    Meanwhile trim and core
the cabbage. Boil the whole cabbage in a  large pot of water for 5 - 10
minutes to soften the leaves, (OR may  be steamed whole in the
microwave, OR With the core removed from the  cabbage may be frozen
overnight to soften - allow to thaw.)    When the cabbage is cool
enough to handle, gently remove the leaves,  taking care not to tear
them. As you get down into the cabbage, you  may have to reboil it for
a few minutes to soften the inner leaves.  Use only the more tender,
whitish leaves for rolling, and shred the  tough outer leaves and the
very small inner ones for the sauce.    Gently mix the ground meat with
the onions, garlic, rice, salt,  pepper, and 1/2 cup ketchup until
combined well.    Place a small ball of the meat mixture toward the
stem end of the  cabbage leaf then roll from the stem end to the outer
edge, enclosing  the meat, then push the short ends into the meat,
making a tight roll  or "ball".    Arrange the rolls in a covered stock
pot, pour the sauce over the  rolls and simmer for one hour.    To
thicken the sauce, you may then place rolls and sauce in a  covered
casserole dish, in a 350o F oven for 1/2 hour.    Freezes well. Always
better the day after it is made. Posted to  JEWISH-FOOD digest V97 #006
From: swass@global2000.net (Barbara & Steve Wasser)  Date: Mon, 6 Jan
1997 20:26:48 -0500

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3804
Calories From Fat: 463
Total Fat: 51.5g
Cholesterol: 1156.7mg
Sodium: 11149.9mg
Potassium: 6842.6mg
Carbohydrates: 389.1g
Fiber: 9.9g
Sugar: 326g
Protein: 441.7g