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

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