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Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from Bubby's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1 qt sour kraut
meat bones
1 large onion sliced thinly
1 quince apple cut into small pieces
1 small green pepper
1 bay leaf
1 large can of tomato juice
2 Tbsp oil
1 Tbsp flour

Filling:
1 pound ground meat
3 Tbsp uncooked rice
3 Tbsp cold water
2 cloves garlic
1 egg
4 Tbsp grated onion or chopped very fine
1 tsp salt
1 tsp black pepper

Directions:
Directions:
Freeze head of cabbage for a one 1 day. This makes is easier to check and clean the cabbage in the light. Need 18 leaves if its small or 12 if its large.

Mix up the filling with all ingredients. Fill into the cabbage, should get 12 large "peckalach"

Drain the sour kraut, set aside the juice. Saute' the sour kraut & onion. Add the quince, meat bones, and layer ontop the stuffed cabbage. Then layer the green pepper on top, bay leaf, tomato juice, and you can add extra cabbage leaves ontop. If needed, add water to cover the stuffed cabbage. You can add the liquid from the sour kraut instead of the water to add more flavor.

Cook on small flame for an 1 1/2 hours, stir from time to time. In a separate pan, heat 2 Tbs oil and 1 Tbs Flour, make a roux until gets a brown color. Then add cold water to make a paste. Mix it into the cabbage pot and cook for another 1/2 hour. It gives a toasted taste to the whole "ting". It freezes excellent!

Side note: sometimes Bubby would add meat like chuck meat instead of bones.

Personal Notes:
Personal Notes:
In Europe, the whole stuffed cabbage "business" started right after Sukkos, because that was the season for cabbage. All the ladies, maids and teenagers on hand separated the leaves from about 100 cabbages. They checked and cleaned it, and then layered the cabbage in a big barrel, with salt, quince apples (sliced thinly), and chrein root. They pounded it down, for the cabbage to fit in. This procedure took a whole day! Once a week the lid would be washed down. Took a few weeks till it was fully pickled. It was very flavorful sour kraut.

 

 

 

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