Prep 30 mins
Cook 2 hrs
This is authentic and easy --my modified version from the book, "The Art of Jewish Cooking" by Jennie Grossinger. I use lean ground chuck for this recipe. My version omits the beef bones but you can add them to the simmering sauce if you like.
- 1 large head cabbage
- 2 tablespoons extra light olive oil
- 2 onions, sliced thin
- 3 cups canned chopped tomatoes
- 3 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 lb lean ground beef
- 3 tablespoons raw white rice
- 4 tablespoons grated onions
- 1 egg
- 3 tablespoons cold water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1⁄4 cup lemon juice
- 1⁄4 cup golden raisin
- Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small.
- Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes.
- Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
- Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
- Add the rolls to a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for
- 1 1/2 hours.
- Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.