Recipe by Mary K. W.
Shapario's is a local deli that is well known in the Midwest. A few years ago the recipe for their stuffed cabbage was published in a local newspaper. Anyone who is a fan of cabbage rolls will love this!
Top Review by FrenchBunny
Don't know if these taste like Shapiro's but they are excellent cabbage rolls. I had enough mixture to make 25 rolls. Not sure which cabbage you used but I used savoy cabbage because it is my favorite. I also used a half/half mix of veal and beef and the meat filling was so yummy. The sauce was very flavorful too and the right amount. But I will probably have to add a bit of tomato juice or sauce when I take out of the freezer for another meal. These are excellent with mashed potatoes or risotto. Thanks for sharing a wonderful recipe Mary
- 2 heads cabbage
- 3 slices white bread
- 1⁄3 cup red wine
- 1 lb ground chuck
- 1⁄2 cup onion, finely chopped
- 1 celery rib, finely chopped
- 1 egg, beaten
- 1 cup cooked rice
- 1⁄4 cup tomato juice
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 cups stewed tomatoes
- 1⁄2 cup tomato puree
- 1 cup water
- 1⁄2 cup brown sugar
- 1 lemon, juice of
- 6 gingersnap cookies
- 1⁄2 cup golden raisin
Directions See How It's Made
- Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen.
- Soak bread in red wine.
- Combine ground chuck, onion, celery and egg; mix in wet bread (bare hands are the best tools for this.
- Add tomato juice, rice, salt and pepper.
- Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides to hold it together.
- Repeat until all the beef is wrapped. There should be 18 to 20 packets.
- Chop remaining cabbage leaves and reserve 4 cups.
- Prepare sauce: In a large stock pot heat stewed tomatoes, puree, water, brown sugar and lemon juice. Crumble gingersnaps and stir into mixture.
- Stir in raisins and chopped cabbage leaves. (Taste at this point and add more salt and pepper if necessary).
- Carefully add stuffed cabbage packets to sauce.
- Cover and cook over medium-low heat for 1 hour and 15 minutes.
- Check occasionally and add 1/4 to 1/2 cup tomato juice to sauce if it seems to be drying out.