Jewish Stuffed Cabbage In A Pot Ala Grossingers Recipes
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
JEWISH SWEET-AND-SOUR STUFFED CABBAGE
Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.
Provided by Alan in SW Florida
Categories Low Cholesterol
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
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