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Nutrition Facts
Serving Size 1 (639g) Recipe makes 4 servings
Calories 565
Calories from Fat 234		(41%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 1.1g
Cholesterol 138mg		46%
Sodium 1103mg		45%
Potassium 1701mg		48%
Total Carbohydrate 58.6g		19%
	Dietary Fiber 9.3g	37%
	Sugars 35.8g
Protein 30.0g		60%
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Yiddishe Stuffed Cabbage Ala Grossingers

Recipe #378667 | 2 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: petlover
Jun 24, 2009

This is my adaptation of the recipe found in "The Art of Jewish Cooking" by Jennie Grossinger. GROSSINGERS was a hotel in the Catskills ( Upstate NY) . The Catskills ( there were many hotels there ) was known as the "Borsht Belt" because the hotel guests were mostly Jewish ( of European descent) . i have made a few modifications: The original recipe in the book calls for canned tomatoes simmered with beef bones: I use canned tomato sauce. The original recipe call for 2 Tb of honey only: I use 2 Tb honey + 1 Tb. brown sugar. The original recipe cooks it all in the heavy pot: I use an oven. The original recipe calls for chicken fat: I use olive oil. This stuffed cabbage recipe has a bit of sweetness but its not too sweet like many other recipes.

SERVES 4 -6 (change servings and units)

Ingredients

1 head green cabbage, previously frozen
1 large onion, coarsely chopped
2 tablespoons extra light olive oil
3 cups canned tomato sauce
1/4 teaspoon black pepper
1/4 cup lemon juice
1/4 cup seedless raisin
2 tablespoons honey
1 tablespoon brown sugar
1 lb ground beef
1 extra-large egg
4 tablespoons chopped onions
3 tablespoons raw white rice

Directions

1
1. Take cabbage out of freezer and place into pot then cover with water. Bring to a boil and simmer the cabbage head until its soft ( about 20 minutes). Drain the cabbage head and cut off the core. Set aside.
2
2. In a heavy sauce pan heat the oil on medium. Saute the coarsely chopped onion ( keep aside 4 Tb for later)unitl lightly browned then lower the heat and add the tomato sauce, lemon juice, honey, brown sugar, pepper and raisins. Simmer on low for about 10 minutes ( or more ).
3
3. Mix ground beef , rice, egg and the set aside 4 Tb onions.
4
4. Separate the cabbage leaves and roll a small amount of meat ( a little less than golfball size) into a ball. Then place the meat ball into the cabbage leaf and roll up--then tuck in the ends.
5
5. In deep baking dish, pour 1/2 the simmering sauce into bottom. Place cabbage rolls on top. Top with rest of sauce.
6
6. Cover with foil and bake at 325 degrees for 1 1/2 hours at least ( 2 is better). if you want the top browned then uncover for the last 30 minutes.