Stuffed cabbage (prakas)

Yield: 12 Servings

Measure Ingredient
1 \N Head Cabbage
2 pounds Ground Beef
1 medium Onion, grated
1 \N Egg
3 \N Cloves Garlic, minced
\N \N Salt & Pepper, To Taste
¼ cup Water
1 can Tomatoes
12 ounces Tomato Sauce
½ cup Ketchup
\N \N Brown Sugar, To Taste
\N \N Lemon Juice, To Taste
1 tablespoon Ginger Or 6 Ginger Snaps
1 medium Onion, sliced

Core the cabbage and boil in salted water to cover for 10 min., until the leaves separate easily. Drain well and separate into individual leaves. Mix the ground beef, grated onion, egg, garlic, salt & pepper together for the filling. Water might be needed to bind the meat.

Put a tablespoon of meat inside a cabbage leaf and roll up.

Place the sliced onion in the bottom of a heavy pot. Put the cabbage rolls with the sealed edge down on the onions.

Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice and ginger snaps; and pour into the pot.

Make sure there is a nice gingery flavor, not too sweet.

Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings.

Recipe by: A Jewish Mothers Cookbook--Elaine Radis Posted to MC-Recipe Digest V1 #522 by Bill Spalding <billspa@...> on Mar 19, 1997

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