Praakes, halishkes, galuptzi, gevikelte kraut or stuffed cab
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Cabbage leaves |
| Boiling water | ||
| 1 | pounds | Lean ground beef |
| 1 | small | Onion grated |
| ½ | cup | Cooked rice |
| ½ | cup | Seedless raisins |
| 1 | Onion minced | |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Sugar |
| ¼ | cup | Dark; (blue label) Karo syrup |
| Gingersnaps | ||
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 2 | cups | Canned tomatoes |
Directions
Here are recent posts to the rfcj ng ...
From: Lita (alotzkar@...)
Source: From: "Love and Knishes" by Sara Kasdan Soak cabbage leaves in boiling water while preparing meat. Combine meat, onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls in a large deep kettle. Add all the remaining ingredients except the gingersnaps. If there is not enough liquid to cover rolls, add water just to cover . Bring to a boil and cook at a slow boil for 1 hour. Put a layer of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1 hour longer. Serves 6 - 8
Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@...> on Nov 29, 1997