Rice-stuffed cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cabbage head | |
| 2 | Eggs | |
| 4 | tablespoons | Grated onion |
| 2 | cups | Half-cooked rice |
| 2 | teaspoons | Salt |
| 1½ | cup | Seedless raisins |
| 4 | tablespoons | Butter |
| 2 | Onions -- sliced | |
| 1 | tablespoon | Potato flour |
| 2 | cups | Boiling water |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Sour cream |
Directions
Pour boiling water over the cabbage and let it soak 10 minutes.
Remove the top 18 leaves (if not large enough use 24). Beat the eggs and gradually add the grated onion, rice, 1 teaspoon salt and half the raisins. Place a heaping tablespoon of the mixture on each leaf. Carefully roll up. Melt butter in a casserole. Lightly brown the sliced onions and cabbage rolls in it. Sprinkle with the potato flour, then add the boiling
Recipe By : Jennie Grossinger - "The Art Of Jewish