Jewish style sweet and sour stuffed cabbage
I am looking for a recipe for Jewish style sweet and sour stuffed cabbage. Epicurious cites one called sweet and sour stuffed mustard cabbage. Does anyone have a sense if this recipe would do the trick? It looks good, but I am unsure. If not, does anyone have a not too sweet recipe for stuffed cabbage in a light tomato sauce? Thanks so much.
My grandmother used ginger snaps and raisins AND sugar......and lemon.....she used rice but I sometimes use barley instead.....I think you might call the recipe sweet but if you want I will post it, although some of it is a bit vague and you just have to feel your way. I think Raymond Sokolov has a good recipe in his book on Jewish cooking. If you cannot find the book, try Joan Nathan.
Thanks for your suggestions. I forgot to ask what people might serve with stuffed cabbage. Gourmet says mashed potatoes, but that does not sound right. I am likely to use rice in the meat filling, so I am not sure more rice is a good idea. How about a barley side dish? Anyother ideas are most welcome.
this is the best stuffed cabbage ever and I like to make a potato kugel (pudding) to go along with it.—
From "The Art of Jewish Cooking" by Jennie Grossinger, Bantam).
Large head cabbage
2 tablespoons fat (schmaltz or vegetable oil)
2 onions, sliced
3 cups canned tomatoes
1/2 cup ketchup (optional)
3 teaspoons salt
1/2 teaspoon pepper
1 pound ground beef
3 tablespoons uncooked rice
4 tablespoons grated onion
3 tablespoons cold water
3 tablespoons honey
1/4 cup lemon juice
1/4 cup seedless raisins
Pour boiling water over cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully so they remain intact. If leaves are small, use 18 instead.
Heat fat in a deep, heavy saucepan. Add onions and cook until lightly brown. Add tomatoes, ketchup, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.
Mix together beef, rice, grated onion, egg and water.
Place about 2 tablespoons of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat 11/2 hours. Add honey, lemon juice and raisins. Cook 30 minutes longer.
Makes 6 servings as a main course.
Nope. I mean farfel. The (egg)"barley" kind is actually a form of egg pasta. Small, irregular, pebbly pieces. Do try them sometime.You can usually find it in the Kosher section of your grocery packaged in tubular plastic, like the Manischewitz soup mixes. There is also a matzah type for passover which, to me, is just about as toothsome (not) as most other designated-for-passover foods. But I do adore kasha and I think that would be excellent as well. I've seen recipes for vegetarian stuffed cabbage substituting kasha for meat in the filling - must be a natural.
Russian Stuffed Cabbage
12 large cabbage leaves
1 lb lean ground beef
1 onion, grated
1/2 C cooked rice
1/2 t salt
pepper to taste
2 C canned tomatoes, broken up
1/2 C raisins
1 onion, finely chopped
2 T vinegar
2 T sugar
1/2 C corn syrup
sour cream to garnish
Soak cabbage leaves in boiling salted water till limp; drain and dry with paper towels. Combime beef, grated onion, rice, salt and pepper. Place a small portion of mixture in each cabbage leaf. Roll up and secure with wooden toothpick. Place in Dutch oven. Repeat til all cabbage leaves are full. Combine tomatoes, raisins, chopped onion, vinegar, sugar and corn syrup. Pour over cabbage rolls. Add enough water to barely cover rolls. Cover and cook at slow boil for one hour. Place layer of gingersnaps over rolls, cover, reduce heat and simmer for one hour longer. Serve hot with sour cream garnish.
OK, I can help with a classic recipe. This is truly delicious and has been made in my family for generations. It is sweet. But it's delicious.
1 large head cabbage
2 lbs chopped meat
1/2 cup water (stock would be better)
1/4 cup rice
1 large onion
2 lemons (juice)
1/2 cup white sugar
1/2 cup brown sugar
1 tin of tomatoes
salt and pepper
Part i: Cut heart out of cabbage and place cabbage in boiling water to cover, boil 5 minutes, separate leavs and drain well
Part ii: Mix chopped meat w/ beaten egg, rice and water, grated onion and seasoning. Place heaping tablespoon of mixture on cabbage and form into roll. Place rolls in pot, cover w/ tomoatoes, sugar and lemon juice. Cook for 2 hours on top of stove in tightly coverd pot (we use a heavy porcelain enamel) then remove cover and bake at 350 for 2 hours longer.
Alexandra - here's a helpful hint that i find works wonderfully - the night before you plan to make stuffed cabbage (and provided you've got a decent sized freezer) put the entire head of cabbage in the freezer, next day place the entire head of cabbage into a pot of boiling water, the leaves will slip off easily.