What is your faorite recipe for stuffed cabbage?
- onefineleo Oct 23, 2006 12:27 AM
My Nana used to make the best: a ground beef and rice mixture, a kind of tomatoey sauce. How abouy you?
My family likes it so much I make two versions.
First is a sweet, jewish version with beef, rice and raisins in the sauce with the tomatos.
The version I like better is a mexican style with both beef and sausage in the filling with the rice and chipotle peppers in the sauce. This version is also just as good or better when stuffed into peppers instead of cabbage.
My favorite is beef, rice, tomato sauce,
and the seasoning is a bit of cumin and allspice. A recipe from a now-gone Salt Lake City restaurant. Quite nice!
I love stuffed cabbage, too, and I miss my Bubbie's "halishkes." I'm often in the mood for them and I usually make a lazy version - cabbage and meatballs.
In a large Dutch oven, combine 1 jar (0.75 quart/litre to 1 quart/litre) of sauerkraut, 2 sliced onions, 1 can jellied cranberry sauce, 1/2 cup of granulated sugar, 2 cups of tomato juice, 1 cup of water, and 1 head of green cabbage, chopped. Bring to a boil, then reduce to a simmer.
Mix 2 lbs of lean ground beef with 2 eggs, about 1/3 cup of matzo meal (or bread crumbs), chopped fresh garlic (or garlic powder), salt and pepper, and about 1/4 cup of ice water. Shape into 1-inch meatballs and add to pot. Cover pot and cook at a simmer for 60 to 80 minutes, or until cabbage is cooked to desired texture.
I've been making this recipe for years (I adapted it from a Hadassah cookbook recipe); it's loved by adults and kids alike, and it's a great way to get kids to eat cabbage, since all kids love meatballs, right?
I heard mention recently about a cabbage roll dish with a different sort of sauce -- a lemon/cream sauce rather than the tomato version. Anyone know of one? I'm not so keen on the combination of tomatoes and cabbage, but a lemon sauce sounds lovely and rather bavarian/scandanavian.
My mother used to make stuffed cabbage using a ground beef and rice mixture,not sure what spices but she would mix tomato sauce and sour cream for the sauce.Delicious!!
I used to love the Stuffed Cabbage at JUNIORS, made with beef and rice in a sweet and sour sauce with carrots and raisins. It was all caramelized and scrumptious. Unfortunately, with their change in clientele, they took it off the menu.
The family next door to us growing up was Jewish, and the Grandmother made the most delicious Stuffed Cabbage I ever tasted. It was a multi-day production using the same ingredients as JUNIORS, but much, much better. I remember her using something called "sour salt". I wish I had the presence of mind to ask for the recipe, but I was only 10.
Any recipes would be greatly appreciated.
Juniors is a famous restaurant/deli in Brooklyn. They have the best kosher soul food you can find anywhere. They are especially famous for their cheesecake, and you can find that recipe, I believe, in Epicurious, as well as other sites. It's killer....
I haven't eaten there in well over 30 years, but I still recall it as being overwhelming, portion sizes huge, and just really great food. I don't know about the clientele changing, but it's not in the best neighborhood of Brooklyn, so that wouldn't surprise me at all.