Grandma sadie's stuffed cabbage

8 Servings

Ingredients

Quantity Ingredient
1 large Cabbage
2 pounds (or a little more) ground meat
¼ cup Raw rice
2 Eggs
1 small Onion; grated
1 small Potato; grated
2 cans Tomato soup (approx 10 3/4 oz each)
2 mediums Onions; cut up
Sugar (white or brown or combination); to taste
Sour salt; to taste

Directions

From: Suzan Herskowitz <zwriter@...> Date: Fri, 9 Aug 1996 08:29:36 -0400 (EDT) Source: Helene Morgenstern

And since I'm in recipe mode :-) I thought I'd post my great grandmother's stuffed cabbage recipe followed by the variation that I make (since I never use canned tomato [or any other soup really] soup for anything.) This recipe became a family project since my mother really wanted stuffed cabbage and called my great aunt to get it and then, of course, asked me to make it (since in my family I'm considred the Executive Chef.) Just as a note, my great grandmother made this stuffed cabbage for her family since it was the type they enjoyed most but supposedly could make it any style the hungry person wanted. Feel free to experiment.

Cook cabbage in a small amount of water until the leaves are soft enough to pull away from the core and will be malleable enough to fold. (A hint from my adopted grandmother, which I haven't tried, is to put the cabbage in the freezer overnight. The leaves will come away easily while frozen and then can be cooked.)

Mix ground meat, rice, eggs, grated onion and granted potato together in bowl. Roll mixture into cabbage leaves. (Be careful not to burn your fingers!) Line a very large, non-reactive pot (with lid) with remaining cabbage. Place cabbage rolls into pot and interperse the two cut up onions with the rolls. Add the cans of soup and one can of water. Add sugar and sour salt to taste. (I am not really sure how much is too much sour salt to taste but my aunt was very emphatic that you have to be careful with sour salt because "it's dangerous" [it's citric acid in granulated form]. I just added a few shakes.) Also add a little regular salt if you desire.

Cook, covered, ½ hour on medium heat. Then reduce heat and simmer for about 3 hours.

SUZAN'S VARIATION: To ingredients above add, delete and/or substitute: Add juice of ½ lemon (lemon can be substituted for sour salt altogether) Delete 2 cans of tomato soup

Substitute 1 15 oz can of tomato sauce Substitute approx 3-4 oz tomato paste and some water to make a thick but flowable mixture.

Water necessary (when original recipe says "add one can of water") is approximately 10¾ oz

Follow rest of recipe to the letter.

JEWISH-FOOD digest 309

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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