Tuesday, January 27, 2015

Stuffed Cabbage

From Jewish Home Cooking by Arthur Schwartz

1 head Napa cabbage (frozen then defrosted)
Meat Mixture

1. Preheat oven to 325 degrees.

2. Remove 12-15 outer leaves from cabbage.  Shred the rest and line the bottom of a 9x13 pan.

3. Place 1/4-1/3 cup meat mixture on each leaf.  Roll up, tucking in the sides.  Place seam side down on top of shredded cabbage.

4. Pour the sauce over the cabbage.  Shake to make sure it gets to the bottom.  Cover tightly with aluminum foil and bake for 2 hours.  Refrigerate if not serving right away.  Reheat at 350 degrees for about 30 minutes.

Meat Mixture
1 lb ground beef
1 egg, beaten
2-1/2 Tbsp parboiled rice (cooked 3 minutes)
1/2 cup fresh breadcrumbs
1/2 onion, grated
1 tsp salt
1/4 tsp pepper

2 Tbsp oil
1 onion, finely minced
28-oz can tomato puree or crushed tomatoes
1/4-1/3 cup dark brown sugar
1 tsp sour salt or juice from 2 lemons
1/3 cup dark raisins
1 tsp salt
opt. meat bone

Heat the oil and sauté the onion until tender and golden, about 12 minutes.  Add the tomato, sugar, sour salt, raisins, and salt.  Simmer over medium heat for 5 minutes.

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