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Stuffed Cabbage (Esther Koplitz' Recipe) Recipe

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This recipe for Stuffed Cabbage (Esther Koplitz' Recipe) is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium size head of cabbage
1 lb. of lean ground beef
½ cup of uncooked rice (use half cup of matzah meal for Passover or ½ cup of parsley)
1 tablespoon of parsley flakes
3 cups of water
Juice from 4 lemons
4 cups of tomato sauce (Del Monte or Hunts small cans or similar)
1 tablespoon of salt
½ teaspoon of pepper
1/4 cup of oil
Directions:
Directions:
Core the cabbage. Boil in large pot with water covering the cabbage for 20 minutes. Then cover the pot for about ½ hour or until the cabbage is tender. Take the cabbage and put in a colander to cool. In a bowl mix the beef, rice, parsley, salt and pepper.

Separate the leaves of the cabbage and place a spoonful of meat mixture in center of each leaf, fold in sides, roll and place in pot, open side down. I use a large frying pan.

In a bowl combine the tomato sauce, oil, water and juice of lemons together. Pour this mixture over the cabbage. Cover and simmer approximately 1 hour.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5
Personal Notes:
Personal Notes:
This recipe was first presented to me with little to no measurements by my late beloved mother-in-law, Esther Koplitz. She didn’t have to measure. She knew exactly how much of each ingredient to mix together. Being new to the family and never having the experience of cooking this recipe, my late sister-in-law, Anne Nadler purchased as a gift for me, The Sephardic Cookbook. This recipe is a combination of my mother-in-laws recipes and the measurements from that cookbook. It is not a sweet and sour cabbage. It is tart because of the lemon and my children and grandchildren love it. I hope yours will too. Don’t wait until the holidays to make this wonderful, easy recipe. Make it often and enjoy! Esther and Anne would be so happy if you did – me too.

 

 

 

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