Episode #20 Stuffed Cabbage

Supplies

  • Dutch Oven
  • Dutch Oven can also be used for steaming instead of Large Pot.
  • Large Bowl
  • Small Bowl
  • Tablespoon
  • Slotted Spoon or fork
  • Grater

Ingredients

  • 1 med. head cabbage (about 3 – 3 1/2 pounds)

Filling Ingredients

  • 1 pound ground beef
  • 1 egg
  • 1/2 – 3/4 cup cooked rice
  • 1/2 tsp. garlic powder
  • 1 tbs. grated onion
  • 1 tbs. ketchup

Sauce Ingredients

  • 1 small can tomato paste
  • 2 paste – cans water
  • 1/4 cup lemon juice
  • 1/4 – 1/3 cups sugar (to taste)
  • 1/4 cup raisins

 

Procedure

Cabbage Procedure:

  1. Cut off bottom core and remove top leaves from cabbage.
  2. Place head of cabbage in pot or dutch oven, 3/4 full with water.
  3. Bring to boil on high.
  4. Once it boils, lower burner to warm with cover on for 10 – 15 minutes.
  5. Remove cabbage carefully from the pot with a slotted spoon or fork and place on a plate. If you find this too difficult to do, wait till water cools down.
  6. If you are going to use the dutch oven later, make sure to remove all the water.
  7. When cabbage has cooled down a little, start removing each leaf from head of cabbage
  8. If bottom of stem is too thick, cut a small part of it off keeping the leaf intact.

Filling Procedure:

  1. Cook rice according to box directions.
  2. Combine meat, egg, rice, garlic powder, onion and ketchup together in large bowl.

Sauce Procedure:

  1. In small bowl combine tomato paste, water, lemon juice, sugar, raisins and mix together.

Main Procedure:

  1. Depending on the size of the cabbage leaf put 1 – 2 tbs. of filling at the stem end of each leaf.
  2. Fold the sides over the meat towards the center and roll up the leaf forming a small package.
  3. Place cabbage packages seam side down in dutch oven.
  4. Pour sauce over the stuffed cabbage leaves.
  5. Bring to a boil, cover and simmer for 1 – 1/2 hours on low heat.
  6. Place cabbage rolls on plate and pour sauce over them.

Note: Tastes better the next day as the rolls will have absorbed some of the sauce.

Leftover cabbage can be cut up and placed in the bottom of the dutch oven before placing cabbage packages on top.

Advertisements

About chalutzproductions

Chalutz is the hebrew word for pioneer and the name fits since the online broadcasting world is an experience which Podcasters and Vidcasters were pioneering at the time of our creation.

4 responses »

  1. James Weddle says:

    Love this recipe. Thank you for sharing. Our family has been cooking it for years as “galumpkis”. We use vinegar instead of lemon juice but, other than that, pretty much the same.

    Oh yeah, it is better as a leftover as the cabbage and filling absorb more of the favors. A little dollop of sour cream when you serve it … Voila!

    Long live Bubbe!

    James Weddle
    Austin, Texas

  2. Lynn says:

    FMB- I just stumbled upon your show- and I love it.
    Thank you so much for bring back my Bubbe’s recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s