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Source: “Ta’am Tov”

1 large – Cabbage (red is more interesting)
1 cup – Tomato puree
1 cup – Whole peeled tomatoes
1 cup – Cold water
1 medium – Onion, chopped
1 – Apple, peeled, cored, and chopped
1/4 cup – Raisins (optional)
1/4 cup – Sugar
2 Tbs. – Apricot jam
1/4 cup – Uncooked rice
Pinch of white pepper
1 1/2 lbs. – Chopped meat

Place cabbage in the freezer for one day. Remove from freezer and thaw. Peel large leaves to be used for cabbage rolls. Chop the remainder of the cabbage and use it to line the bottom of a large saucepan. Add tomato puree, whole peeled tomatoes, water, chopped onion and apple, raisins, sugar and apricot jam for gravy. Mix ground beef with rice and white pepper.

Stuff cabbage leaves with about 1/4 cup of the meat mixture. Fold sides of the cabbage leaf over the meat filling. Then roll up from the bottom, jelly roll fashion. Place seams side down in the pot and cover. Bring to a boil; remove cover and simmer for 1 1/2 hours. Shake pot and stir occasionally to prevent sticking. Yields: 10 pieces of stuffed cabbage.