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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