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stuffed cabbage

Last post Jan 26, 2011 2:14 PM by HeidiCaliforniaGirl . 5 replies.


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  • stuffed cabbage

    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?

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  • Re: stuffed cabbage

     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:

  • 2 onions, sliced
  • 8 dried apricots, diced
  • 6 prunes, diced
  • 1/4 cup white raisins (can use dark)
  • Juice of one lemon
  • Two (15 ounce) cans tomato sauce
  • 2 empty tomato sauce cans of water
  • 1/2 cup brown sugar
  •  
  • Saute the onions then and add all other ingredients. Simmer for 1.5 hours, then pour over cabbage rolls and bake for however long your recipe calls for.
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  • Re: stuffed cabbage

    Jewish Stuffed Cabbage Recipe - Holishkes

    http://easteuropeanfood.about.com/od/maincourses/r/Jewish-cabbage-holishkes.htm

    Picture is at above site.

    This Ashkenazi (Eastern European) Jewish stuffed cabbage recipe or holishkes is a traditional dish for Sukkot, the harvest festival in autumn, but it is enjoyed year-round by Jewish communities in Europe, the United States and the Middle East. This recipe has a sweet-sour sauce with raisins and is adapted from "
    The Hadassah Jewish Holiday Cookbook
    " edited by Joan Schwartz Michel (Hugh Lauter Levin Associates, Inc., 2002). Here are more stuffed cabbage recipes. Makes about 20 Jewish stuffed cabbages or holishkes Prep Time: 45 minutes Cook Time: 2 hours Total Time: 2 hours, 45 minutes

    Ingredients:

    1 whole head cabbage, about 4 pounds

    Sauce:

    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 teaspoon
    sour salt (citric acid)

    1 cup dark raisins

    1 tablespoon
    kosher salt

    1/4 teaspoon pepper

    Filling:

    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

    Preparation:

    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.

    When leaves are cool enough to handle, use a
    paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

    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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    SCSG Jan blue eyed mouse siggy

    ~~The most important things in life aren't things!~~ 

      

     


     

  • Re: stuffed cabbage

    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.

     

    Cathy

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  • Re: stuffed cabbage

    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

    1/2 c firmly packed brown sugar

     

    Combine & pour over all stuffed & layered cabbages.

     

    Easy, sweet, delicious

     

    Cathy

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  • Re: stuffed cabbage

     Bump for "palacsinta"

     


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