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Writer's picturebrkt-ברקט

Cabbage Rolls

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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