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Tuesday, September 27, 2011

Stuffed Cabbage "Jewish" Style - Dana Kaplowitz Vincent

Stuffed Cabbage with Raisins
  • Large head cabbage
  • 2 tbsp chicken fat
  • 2 onions
  • 2 carrots sliced
  • 3 cups canned tomatoes
  • 3 tsp salt
  • ½ tsp pepper
  • Beef bones
  • 1 lb ground beef
  • 3 tbsp of uncooked rice
  • 4 tbsp grated onion
  • 1 egg
  • 3 tbsp cold water
  • 3 tbsp honey
  • ¼ cup lemon juice
  • ¼ cup seedless raisins, I prefer the gold ones.

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 onions in it.  Add the tomatoes, half the salt and pepper and add all the bones.  Cook over low heat for 30 minutes.
Mix together the beef, rice, grated onion, egg and water.
Place some of the meat mixture on each cabbage leaf.  Tuck in the sides and roll up carefully.. Tip>>> I usually use a toothpick to hold them together.  Add the cabbage rolls to the sauce.  Cover and cook over low heat for about 1 and ½ hours.  Uncover and add the honey, lemon juice and raisins.  ( you could use brown sugar, and sour salt instead of honey and lemon juice.)  Cook another 30 minutes.  Serves 6 as a main course or 12 as appetizer.

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