Rice-stuffed cabbage

Yield: 6 servings

Measure 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

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

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