Stuffed cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cabbage head |
| 2 | tablespoons | Fat |
| 2 | Onions -- sliced | |
| 3 | cups | Canned tomatoes |
| 3 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| Beef bones | ||
| 1 | pounds | Ground beef |
| 3 | tablespoons | Uncooked rice |
| 4 | tablespoons | Grated onion |
| 1 | Egg | |
| 3 | tablespoons | Cold water |
| 3 | tablespoons | Honey |
| ¼ | cup | Lemon juice |
| ¼ | cup | Seedless raisins |
Directions
Pour boiling water over the cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.
Heat the fat in a deep, heavy saucepan. Lightly brown the sliced onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes. Mix together beef, rice, grated onion, egg, water and remaining salt and pepper. Place some of the meat mixtureon each cabbage leaf. Tuck in the sides and roll up carefully. Add to the s
Recipe By : Jennie Grossinger - "The Art Of Jewish