|2||Heads of cabbage|
|3 pounds||Chopped meat|
|2 mediums||Onions, chopped|
|4||Cloves garlic, minced|
|Salt and freshly ground pepper to taste|
|¾ cup||Granulated sugar|
|½ cup||Wine vinegar|
|6 larges||Cabbage leaves, shredded|
Barbara Wasser's Kosher Kitchen (Adapted from Aunt Sunshine Golub) PREPARATION:
1. In a medium saucepan, combine all ingredients for the sauce except the shredded cabbage and bring to a boil.
2. Add the shredded cabbage and simmer for ½ hour.
3. 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.) 4. 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.
5. Gently mix the ground meat with the onions, garlic, rice, salt, pepper, and ½ cup ketchup until combined well.
6. 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".
7. Arrange the rolls in a covered stock pot, pour the sauce over the rolls and simmer for one hour.
8. To thicken the sauce, you may then place rolls and sauce in a covered casserole dish, in a 350o F oven for ½ hour.
9. Freezes well. Always better the day after it is made.
Posted to JEWISH-FOOD digest V97 #006 From: swass@... (Barbara & Steve Wasser) Date: Mon, 6 Jan 1997 20:26:48 -0500
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