My daughter's new "aunt in law" loves my Hungarian stuffed cabbage. However, we are both trying to figure out a stuffed cabbage recipe that her mother used to make that had a sweet sauce containing raisins. She thinks it was a Jewish type recipe--does anyone have any ideas?
I am Jewish and our family recipe contains raisins, prunes and apricots in the sauce. The cabbages are rolled up in the same way as you probably do -- beef, rice, etc. Here's the sauce recipe:
Jewish Stuffed Cabbage Recipe - Holishkes
Picture is at above site.
1 whole head cabbage, about 4 pounds
2 (28-ounce) cans whole peeled tomatoes
1 finely chopped large onion
1 Granny Smith apple, peeled, cored and coarsely grated
1/4 cup lemon juice
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1 cup dark raisins
1/4 teaspoon pepper
2 pounds ground beef chuck
1 large grated onion
2 large eggs
2 tablespoons raw rice (omit if using for Passover)
1 tablespoon matzoh meal
2 1/2 teaspoons kosher salt
1/2 teaspoon pepper
Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 20 leaves.
To make the sauce: Place tomatoes and their juices in a medium-large saucepan. Crush tomatoes with a wooden spoon. Bring to a boil, reduce heat and cook 15 minutes or until slightly thickened. Stir in onion, apple, lemon juice, white and brown sugars, sour salt, raisins, kosher salt and pepper, and return to a boil. Reduce heat and simmer 15 minutes longer. Add more sugar or more lemon juice for the sweet-sour taste you prefer. Set sauce aside.
To make the filling: In a large bowl, mix ground beef, grated onion, eggs, rice, if using, matzoh meal, 2 1/2 teaspoons salt and 1/2 teaspoon pepper, mixing thoroughly. Don't overmix or the meat will become tough.
To assemble the rolls: Place about 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little package.
Spoon thin layer of sauce in the bottom of a large casserole dish or Dutch oven. Chop any remaining cabbage leaves and place over the sauce.
Arrange cabbage rolls, seam-side down, on top of the chopped cabbage leaves in as many layers as necessary. Pour remaining sauce over stuffed cabbage. Bring to a boil on the stovetop, reduce heat to low, cover and cook 1 1/2 to 2 hours or until filling is cooked and cabbage is tender.
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Got these stuffed cabbage sauce recipes from a Jewish cookbook called "Shalom on the Range". Both are sweet, but no raisins...maybe add them as an after thought?
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1 lg onion, chopped
1/4 c sugar
1/2 c firmly packed brown sugar
1 1/2 tsp sour salt (citric acid)
1 c water
Combine ingredients and pour over stuffed cabbage. Cover & bake stuffed cabbages in preheated 350 oven for 3 hours, basting occasionally. Remove cover last 30 minutes of cooking to brown up.
NOTES: Of course, this description depends on how you're fixing the stuffed cabbage. Probably have to adjust cooking times accordingly. But I've used the sauce & its sweet & delicious.
This recipe is a whole lot easier. It's used after you've wrapped up the cabbage rolls, layered them with onions, saurkraut, etc. You'll need to adjust your own recipe accordingly.
1 (20 oz) bottle of ketchup
1 (16 oz) jellied cranberry sauce
Combine & pour over all stuffed & layered cabbages.
Easy, sweet, delicious
Bump for "palacsinta"
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