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stuffedcabbage

Recipe adapted from 97 Orchard by Jane Ziegelman (Harper Collins)

This stuffed-cabbage recipe is from Frieda Schwartz, born on the Lower East Side in 1918. Her special touch is the addition of grated apple to the filling.

Ingredients:

1 pound ground beef
1 egg
3 cups canned tomatoes
1/2 teaspoon pepper
beef bones
1 peeled and grated apple
3 tablespoons uncooked rice
3 tablespoons cold water
4 tablespoons grated onions 

3 teaspoons salt
1 cabbage
Lemon juice and brown sugar to taste

Directions:

Pour boiling water over cabbage. Let stand 15 minutes. Separate the leaves. Remove the thick stem from the outside of each leaf.

Prepare the sauce in a saucepan by combining tomatoes, salt, pepper and bones. Cook 30 minutes, covered.

Mix beef, rice, onion, egg, apple and water.

Place a heaping tablespoon of the mixture in a cabbage leaf. Roll leaf around mixture; add to sauce.

Season with lemon juice and brown sugar (to taste). Cook 2 hours.

Notes:

Recipes: Meat, Stuffed Cabbage, Kosher


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