Title: Prakas (Stuffed Cabbage)
Categories: Beef Jewish
Yield: 12 Servings

1		Head cabbage
2	lb	Ground beef
1	md	Onion, grated
1		Egg
3		Cloves garlic, minced
		Salt & pepper, to taste
1/4	c	Water
1	cn	Tomatoes
12	oz	Tomato sauce
1/2	c	Ketchup
		Brown sugar, to taste
		Lemon juice, to taste
1	tb	Ginger OR 6 Ginger Snaps
1	md	Onion, sliced

Core the cabbage and boil in salted water to cover for 10 min., until the leaves separate easily. Drain well and separate into individual leaves.

Mix the ground beef, grated onion, egg, garlic, salt & pepper together for the filling. Water might be needed to bind the meat.

Put a tablespoon of meat inside a cabbage leaf and roll up.

Place the sliced onion in the bottom of a heavy pot. Put the cabbage rolls with the sealed edge down on the onions.

Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice and ginger snaps; and pour into the pot.

Make sure there is a nice gingery flavor, not too sweet.

Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings. Recipe by: A Jewish Mothers Cookbook

By "Judee Goldstein" <100320.1072@compuserve.com> on Jan 27, 1997.

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