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Title: Stuffed Cabbage #2
Categories: Vegetable Meat Entree Jewish
Yield: 6 Servings
| 1/2 | c | Long-grained white rice |
| 2 | lb | Lean ground chuck or round |
| 1 | lg | Onion, finely diced |
| 3 | Cloves garlic, finely minced or crushed | |
| 1 | tb | Salt |
| 1/4 | ts | Black pepper, freshly ground |
| 2 | lg | Heads green cabbage |
| 3 | lg | Onions, chopped |
| COOKING SAUCE | ||
| 2 | c | Ketchup |
| 1/2 | c | Brown sugar |
| 4 | Cloves garlic, crushed | |
| 1 | tb | Salt |
| 2 | c | Water |
Parboil the rice for 7 to 10 minutes. Drain. In a bowl, mix the rice with the ground meat, diced onion, garlic, salt, and pepper. The best way to do this is to knead it with your hands.
In another bowl, mix together the ketchup, brown sugar, crushed garlic, salt, and water. Set aside.
Bring a very large pot of water to boil. Use a small, sharp knife to cut the cores out of the cabbages. Boil each cabbage for 10 minutes. Remove and cool the cabbage under cold running water. Drain carefully. Peel away the large outer leaves until you get the inner cabbage leaves that look too small to stuff. You want to have about 26 large, stuffable cabbage leaves. Chop the small inner leaves into chunks.
In a large, heavy Dutch oven, place half of the chopped cabbage together with half of the chopped onions.
Preheat the oven to 375 degrees F.
Stuff the large cabbage leaves by placing a spoonful of the meat mixture in the center of each leaf. Fold over the ribbed end of the leaf, then fold over the 2 sides, and roll up. Place each cabbage roll, fold side down, onto the chopped cabbage and onions in the Dutch oven. There will be 1 or 2 layers of stuffed cabbage rolls, depending on the size of the Dutch oven. Place the rest of the chopped cabbage and onions over the rolls and then pour the sauce over all. Cover the oven tightly.
Bake in the preheated oven for 1-1/2 to 2 hours, until the cabbage is very tender and the sauce has darkened.
In a deep serving platter, place the cabbage rolls and cover with the sauce. Serve with boiled potatoes or just on it own with good rye bread. The rolls are delicious served right away, but they are even better reheated the following day, and the day after. Makes 6 to 8 servings.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 úúúúúúúúúTasty Recipes -- Kugel To Kasha ~- Blintzes To Borscht -- úúúúúúúúúby Leah Loeb Fischer with Maria Poluskin Robbins. úúúúúúúúúCopyrighted 1990 Published by MacMillan Publishing Company.
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