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Selma's Stuffed Cabbage




Source of Recipe


The Kosher Yankee II

* Exported from MasterCook *

Selma's Stuffed Cabbage

Recipe By : Sisterhood of the Rutland Jewish Center, Rutland, Vermont
Serving Size : 6 Preparation Time :0:00
Categories : Beef ground, Jewish, Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CABBAGE ROLLS:
1 teaspoon shortening or oil
1/4 cup onions -- diced
2 pounds lean ground beef
2 eggs -- beaten
1/2 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper -- 1/2" cubes
1 large head cabbage
SAUCE:
1 can tomatoes (16 oz)
1 can tomato puree (8 oz)
1 cup water
1/4 cup onions -- diced
1/4 cup brown sugar -- firmly packed
2 tablespoons honey
1 tablespoon lemon juice (up to 2 tb.)
4 gingersnaps (up to 5) -- crumbled
1/3 cup raisins
1/2 teaspoon salt

FOR THE CABBAGE ROLLS: Heat the shortening or oil in a skillet and saute the onions until golden. Add to the ground beef along with the eggs, water, rice, salt, and pepper, mixing well. Set aside.

Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes. Drain and cool until they can be easily handled.

Cut the large leaves in half, removing the hard core. Place 2 or 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the rolls in a large pot with the edges down, piling one on top of another and separating them with a few of the small cabbage leaves.

TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, gingersnaps, raisins, and salt. Simmer for 10 minutes, then taste, and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover and cook gently on top of the stove for 1 to 1-1/2 hours.

Judi's note: This is a fabulous stuffed cabbage recipe. It is different than what I grew up with, but has an excellent flavor.

Cuisine:
"Jewish"

Source:
"The Kosher Yankee II"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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