prakas (stuffed cabbage)

Categories
Beef
Jewish
Yield
12 Servings
MeasureIngredient
Head cabbage
2 pounds Ground beef
1 medium Onion; grated
Egg
Cloves garlic; minced
  Salt & pepper; to taste
¼ cup Water
1 can Tomatoes
12 ounces Tomato sauce
½ cup Ketchup
  Brown sugar; to taste
  Lemon juice; to taste
1 tablespoon Ginger OR 6 Ginger Snaps
1 medium Onion; sliced

Core the cabbage and boil in salted water to cover for 10 min., until the leaves separate easily. Drain well and separate into individual leaves.

Mix the ground beef, grated onion, egg, garlic, salt & pepper together for the filling. Water might be needed to bind the meat.

Put a tablespoon of meat inside a cabbage leaf and roll up.

Place the sliced onion in the bottom of a heavy pot. Put the cabbage rolls with the sealed edge down on the onions.

Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice and ginger snaps; and pour into the pot.

Make sure there is a nice gingery flavor, not too sweet.

Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings.

Recipe by: A Jewish Mothers Cookbook Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@...> on Jan 20, 1998

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