Sauce for stuffed cabbage balls

1 Servings

Ingredients

Quantity Ingredient
2 Tomatoes; skinned and grated
1 large Lemon; ( I personally always use more, and adjust accordingly) , Juice of
2 tablespoons Tomato ketchup
1 Chicken bouillon cube; crushed
2 tablespoons Golden syrup
1 tablespoon Brown sugar; up to 2
Salt and Pepper to taste
1 cup Water
6 Ginger snaps; crushed, (could need a few more), up to 8

Directions

SOURCE: THE NEW MYRNA ROSEN COOKBOOK (Myrna Rosen is a well-known South African cook, who now lives in Cincinatti USA and her books are published world-wide)

This is for use with Stuffed Cabbage made from 1kg (2lb) mince (ground) beef

Combine all ingredients EXCEPT GINGER SNAPS and pour over prepared cabbage parcels. Simmer covered over low heat for about 1½ hours. Thicken sauce with crushed ginger snaps (use more if necessary) and adjust seasonings.

Transfer stuffed cabbage and sauce to a large casserole dish and arrange in a single layer. Place in a 180 celcius oven (350 fahrenheit) to brown, approximately ½ hour.

Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@...> on Jun 4, 1998

Related recipes