Tuesday, September 11, 2012

Stuffed cabbage

Stuffed cabbage is one of those dishes that warms you all the way down to your bones on a cold day.  I have fond memories of enjoying this dish in my parents sukkah with friends and family.  I have to admit that this is the kind of recipe that I never measure out the ingredients.  I provide approximate measurements here but you many need to adjust it.  I think that this approach is appropriate for this recipe, as it is less able technique and more about love. 

1 Small head of green cabbage

3 large cans of tomato sauce
1 cup duck sauce
1/4 cup of honey
1 cup of dark brown sugar
1/2 cup of Heinz Ketchup
Black pepper to taste
1 Bottle of Pomegranate Juice (optional)

2lbs of ground beef
1 cup of instant rice
Garlic powder to taste
Onion powder to taste
2 large eggs

About 5 days before you plan to make your stuffed cabbage freeze the head of cabbage, then take it out to thaw about 24 hours before you are ready to start. 

In a large heavy pot combine the tomato sauce, duck sauce, honey, brown sugar, ketchup, and black pepper and put over medium low heat.  For Rosh Hashana I also add pomegranate juice.

Combine the ground beef, rice, garlic powder, onion powder, and eggs thoroughly with your hand.  Stuff the meat mixture into the cabbage as pictured above.  Add the cabbage rolls into the sauce and simmer on low for about 3 hours.

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