Sadie's Stuffed Cabbage Recipe
5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large head white cabbage
1 large can tomatoes
1 1/2 lbs ground beef and veal
2 eggs
1 cup rice (raw, uncooked)
1 clove garlic, minced
1 onion, chopped
1 Tbsp. sour salt (citric acid)**
1/2 cup ginger snaps, crushed
5 whole bay leaves
1/2 tsp. whole cloves
1 Tbsp. Table Salt
1/2 to 1 cup Sugar
Large stockpot
Colander
Cheese cloth
**1/4 cup vinegar or lemon juice may be substituted for sour salt
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Directions: |
Directions:1) Parboil cabbage whole until just tender.
2) Separate leaves and trim away heavy veins.
3) Drain well.
4) Combine ground beef, eggs, rice, garlic, onion; mix well.
5) Form into balls and place 1 on a cabbage leaf. Fold leaves like an envelope tucking in the ends. If leaf is very large, trim away excess.
6) In a large pot, place excess cabbage and trimmed outer leaves on the bottom. This prevents sticking and burning.
7) Place stuffed cabbage leaves in pot, layering loosely (use two pots if one becomes too full, divide the remaining ingredients.)
8) Pour in can of tomatoes, crushed ginger snaps and sour salt.
9) Tie bay leaves and cloves into cheese cloth, add to the pot.
10) Add 1/2 cup sugar.
11) Cook 30 minutes.
12) Skim off the fat.
13) If more sweet taste is desired, add remaining sugar.
14) Cook until tender. |
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Personal
Notes: |
Personal
Notes: Sandi says "The Stuffed Cabbage is a recipe from the Old Country, Romania and Austria. This is where my Grandparents on my Mom's side were from. Not many recipes have the ginger snaps and sour balls in it. I think that is what gives it that special kick! Growing up, we would usually only have this on Jewish holidays. It's a lot of work! But we would have at least two large pots of it so everybody could get their fill, and leftovers were even better. So if anybody makes it, ENJOY!!!"
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