JEWISH STUFFED CABBAGE IN A POT ALA GROSSINGERS
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.
Provided by petlover
Categories Low Cholesterol
Time 2h30m
Yield 12-18 rolls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
- Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
- Add the rolls to a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for
- 1 1/2 hours.
- Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.
Nutrition Facts : Calories 513.4, Fat 20.1, SaturatedFat 6.1, Cholesterol 120.2, Sodium 1906, Carbohydrate 56.9, Fiber 11.3, Sugar 34.1, Protein 31.1
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Tim Kronic Za
[email protected]I made these cabbage rolls for a party and they were a hit. Everyone loved them and they were all asking for the recipe.
Mbalenhle Mamba
[email protected]These cabbage rolls are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they are eating cabbage.
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[email protected]I've never made cabbage rolls before, but this recipe was easy to follow. The cabbage rolls turned out great and my family loved them.
Beth Shea
[email protected]The cabbage rolls were a bit too salty for my taste. I think I would use less salt next time.
Jharendra Khadka
[email protected]These cabbage rolls are a bit time-consuming to make, but they are well worth the effort. I usually make a double batch and freeze half of them for later.
Arman Khokhar
[email protected]I'm not a big fan of cabbage, but I really enjoyed these cabbage rolls. The filling was flavorful and the cabbage was cooked perfectly.
Lawrence Thomas
[email protected]I made these cabbage rolls for a party and they were a hit. Everyone loved them and they were all asking for the recipe.
Jr Douglas
[email protected]These cabbage rolls are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they are eating cabbage.
Itza Arroyo
[email protected]I've never made cabbage rolls before, but this recipe was easy to follow. The cabbage rolls turned out great and my family loved them.
Jomarlyn Lazaga
[email protected]The cabbage rolls were a bit too salty for my taste. I think I would use less salt next time.
Shopno Baz
[email protected]These cabbage rolls are a bit time-consuming to make, but they are well worth the effort. I usually make a double batch and freeze half of them for later.
sb uazzul
[email protected]I'm not a big fan of cabbage, but I really enjoyed these cabbage rolls. The filling was flavorful and the cabbage was cooked perfectly.
Amr ElBoghdady
[email protected]This recipe is a great way to use up leftover cabbage. The cabbage rolls are also a good make-ahead meal. I often make them on the weekend and then reheat them during the week.
Eng Aryan
[email protected]I had a hard time finding Savoy cabbage, so I used regular green cabbage instead. The cabbage rolls still turned out well, but the leaves were a bit tougher.
Beso Fatani
[email protected]The cabbage rolls were a bit bland for my taste. I think I would add more spices to the filling next time.
Azzi JuTT
[email protected]I followed the recipe exactly and the cabbage rolls turned out great. The only thing I would change is to add a bit more salt to the filling.
Orion Harmon
[email protected]These cabbage rolls were amazing! The filling was flavorful and the cabbage was cooked perfectly. I will definitely be making these again.
Abin Abin
[email protected]I've made this recipe several times and it always turns out great. The cabbage rolls are a bit time-consuming to make, but they are well worth the effort. I usually serve them with mashed potatoes and gravy.
M.ramzan Jutt
[email protected]This Jewish stuffed cabbage recipe is a winner! The cabbage rolls were flavorful and tender, and the sauce was rich and delicious. I will definitely be making this again.