Recipe for Stuffed Cabbage. Its truly not hard to make, its just a process that takes time. Step 1. 3 Heads of cabbage, have them wrap it in saran wrap and freeze for 1 day. Freezing the cabbage softens the cabbage which makes it easy to separate. Step 2. Defrost overnight. Step 3. I throw away the first 2 leaves as it has the potential to have worms. Step 4. I detach as many leaves as possible. Once you are to close to the stem they are thinner and tend to tear so I leave it for (klein kraut) small pieces that I use for the top and bottom. Step 5. Wash, rinse and check for insects. Set aside Step 6. -- Prepare mixture Approx 2 1/4 lbs ground beef approx 2 1/4 lbs ground turkey grate or mince a small onion 2 cups raw rice. cook. (i do this while Im checking the cabbage) 2 Large spanish onions sauteed in a generous amount of oil ( I do this while I check the cabbage.) 3 eggs 2-3 squirts of ketchup spices, as salt, pepper, fresh garlic. Mix well. Step 7. As you can see in my picture I use 2 huge roasters, the one thats as wide as a 30 oven. Cut the left over cabbage into small pieces and spread throughout the roaster. If you need more small cabbage buy the bodek cabbage. I used a total of 3 bodek and the rest from what I cut up. SPRINKLE SMALL CABBAGE WITH SUGAR Step 8. Fill cabbage leaves with about 1 1/2 - 2 Tablespoons of mixture. Roll and seal Lay it evenly in the roaster. Step 9. Spread top of stuffed cabbage with small cabbage Step 10. Sauce 2 large cans of tomato juice (sometimes they come in bottles) 6 cans of tomato sauce (large) 2 cups of sugar about 2 T salt Generous amount of black pepper. Mix well. pour onto cabbage. The amount of sauce is for 2 huge roasters. Bake covered with 3 coats of silver papers at 350 or 375 depending on your oven for about 4 hours. You can prepare everything and freeze it raw and bake on chol hamoed. I had my oven available today so I bake it today.
Posted on: Thu, 02 Oct 2014 02:19:19 +0000
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