On Sukkot the tradition is to eat "stuffed things" or "rolled things" that represent the bounty of the earth - goodness wrapped in more goodness. In our family this meant stuffed cabbage or as we called them, Cabbage Rolls.
Cabbage Rolls appeared on the family table at almost every Jewish celebration, mostly because we adored them and because they are a special dish . Special because they have a special shape and special because they take some time and effort to make. (Actually it seems that all the holiday dishes take extra time and effort to make)
There are many ways to make ways to make rolls. I have seen recipes that call for cooking the cabbage ahead of time. I have seen recipes that require the use of a pressure cooker to reduce the roasting time. I have seen recipes where the primary flavors are lemon and olive oil. All very tasty and all worth investigating but for this holiday I always stick to the sweet and sour tomato sauce of my childhood.
BT's Mom's Very Good Cabbage Rolls
Ingredients:
For Rolls:
2 - 2 1/2 pounds (1 kilo) lean ground beef
1/2 cup (100 grams) white rice
1 medium onion - grated
4 teaspoons table salt
1 large whole green cabbage (approx. 2 1/2 pounds - 1 kilo)
For Sauce
24 ounces (.7 l) tomato juice
2 teaspoons table salt
12 ounces (200 grams) tomato paste
1/2 cup (120 ml) water
1/3 cup (90 ml) lemon juice
1 cup (200 grams) brown sugar
Directions:
Place whole cabbage head into freezer for 2-3 days
12 hours before cooking day, remove cabbage from freezer and allow to thaw
Remove leaves gently one at a time and cut center vein from each leaf
Reserve cabbage wrappers
Preheat oven to 375 F. (190 C.)
In a large mixing bowl combine ground beef, salt, rice and onion
Separate the large leaves from the small leaves
Place small leaves and broken leaves at bottom on large roasting pan to form a bed
Place a tablespoon of meat into cabbage leaves, roll and place snugly on cabbage leaf bed
When all leaves are rolled pour tomato juice over the surface
Bake in a covered casserole or roasting pan for 1 hour at 375 F. (190 C.)
Mix together salt, tomato paste, water, lemon juice and brown sugar
Remove from the oven and pour over the rolls
Lower the oven to 275 F. (135 C.) and return to bake for 2 hours
Taste for lemon juice/sugar balance
Return to oven for 1-2 hours or until cabbage is tender
Enjoy! !בתיאבון
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