KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>

Kosher Meat



Bookmark and Share
Celia's Stuffed Cabbage PDF Print E-mail

KosherEye.com

celiastuffedcabbage

From Sue Fishkoff, author of Kosher Nation

This is my great-grandmother's recipe, although I use 1 cup of sugar to reflect contemporary taste buds. She was from Ukraine, where sweet-and-sour sauce was the only way to cook stuffed cabbage.

Ingredients:

1 large head of green cabbage
2 pounds chopped beef
1 egg
1/2 cup cooked rice
2 6-ounce cans of tomato paste
1 or 2 cups sugar
1 8-ounce can of tomato sauce
Juice of 1/2 lemon
Salt to taste

Directions:

Steam the cabbage head -- cut out a little core from the bottom so it steams more evenly. When leaves are very soft, drain and cool. (Steamed leaves may be frozen until ready to use.)

Combine chopped meat, egg, rice, a pinch of tomato paste, salt and 1 tablespoon sugar. Roll the meat mixture in the cabbage leaves, tucking ends in tight. Place a few large leaves on the bottom of a Dutch oven or heavy casserole, and arrange stuffed rolls in layers on top of each other.

Make sauce by combining the rest of the tomato sauce and tomato paste, lemon juice and sugar. Pour it over the cabbage rolls, add water to cover. Bring to a boil and simmer, covered, for two hours.

Notes:

Recipes: Meat, Stuffed Cabbage, Kosher

Add a comment
 
<< Start < Prev 101 102 103 104 105 106 107 108 109 110 Next > End >>

Page 104 of 122
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3