Jewish Stuffed Cabbage in a Pot Ala Grossingers |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 20 |
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This is authentic and easy -my modified version from the book, The Art of Jewish Cooking by Jennie Grossinger. I use lean ground chuck for this recipe. My version omits the beef bones but you can add them to the simmering sauce if you like. Ingredients:
1 large head cabbage |
2 tablespoons extra light olive oil |
2 onions, sliced thin |
3 cups canned chopped tomatoes |
3 teaspoons salt |
1/2 teaspoon black pepper |
1 lb lean ground beef |
3 tablespoons raw white rice |
4 tablespoons grated onions |
1 egg |
3 tablespoons cold water |
2 tablespoons honey |
1 tablespoon brown sugar |
1/4 cup lemon juice |
1/4 cup golden raisin |
Directions:
1. Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small.
2. Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes.
3. Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
4. Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
5. Add the rolls to the simmering sauce then coovet and cook on low heat for 1 1/2 hours.
6. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pot and cook on low 30 minutes longer.
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