Jewish Stuffed Cabbage In A Pot Ala Grossingers Food

HOLISHKES (STUFFED CABBAGE)

Steps:

• 1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.
• 2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
• 3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult - persevere.
• 4. Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.
• 5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.
• 6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

JEWISH STUFFED CABBAGE IN A POT ALA GROSSINGERS

Steps:

• 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.

UNSTUFFED CABBAGE

Steps:

• Pour 1 cup of water into a large pot, bring to a boil. Place cabbage strips into the pot.
• Cover the pot. Steam cabbage over medium heat for 15 minutes, stirring occasionally to make sure it doesn't burn.
• Meanwhile, combine paprika, garlic powder, onion powder, ground cloves, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 the can of tomato sauce at the bottom of a large bowl. Stir until well blended.
• Add the ground beef and chicken, egg, bread crumbs or matzo meal, and fresh minced parsley. Adding the bread crumbs will help bind the meatballs and will allow you to make a few more meatballs (stretching the meat), but if you're on a low carb or gluten free diet you can omit them and still get very tasty results. They'll just be a little harder to form smoothly (the meat will be sticky) - but the meatballs will firm up as they cook.
• Mix with a fork or knead with clean hands until all ingredients are thoroughly blended and meat is evenly seasoned.
• Uncover the cabbage and reduce heat to low. Form the meat mixture into 2-inch meatballs and place them in a single layer on the surface of the cabbage. Take care when adding them to the hot pot-don't burn your arm!
• Pour remaining tomato sauce into a mixing bowl with the diced tomatoes, lemon juice, and sugar (the sugar is optional - it cuts the acid in the tomato sauce). Stir until blended, then season the sauce with salt and pepper to taste.
• Pour the sauce over the meatballs.Bring mixture to a simmer and reduce heat to medium low. Cover pot and cook for 75-90 minutes hours over medium low heat until the meatballs are cooked and cabbage is very tender. Stir every 20-30 minutes. If the cabbage seems dry towards the end of cooking, add a little hot water to the pan.
• Give the pot a gentle stir at the end of cooking to blend the sauce, cabbage, and meatballs.
• Serve meatballs on top of the soft cooked cabbage. Garnish with more minced fresh parsley, if desired. Crushed red pepper flakes may be added for spice, according to taste. Serve.

JEWISH SWEET-AND-SOUR STUFFED CABBAGE

Steps:

• TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
• Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
• Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
• TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.