Best 2 Jewish Stuffed Cabbage In A Pot Ala Grossingers Recipes

Jewish stuffed cabbage, a flavorful and comforting dish, is a classic dish often served during holidays and special occasions. This hearty meal features tender cabbage leaves wrapped around a savory filling of ground beef, rice, and a blend of aromatic spices. The stuffed cabbage is then simmered in a rich tomato sauce, infusing it with a tangy and slightly sweet flavor. This recipe provides a comprehensive guide to preparing this traditional dish, including variations such as vegetarian stuffed cabbage and the iconic stuffed cabbage casserole. With step-by-step instructions, helpful tips, and a detailed ingredient list, this article ensures a successful and enjoyable cooking experience.

Here are our top 2 tried and tested recipes!

JEWISH STUFFED CABBAGE IN A POT ALA GROSSINGERS

Jewish Stuffed Cabbage in a Pot Ala Grossingers image

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.

Provided by petlover

Categories Low Cholesterol

Time 2h30m

Yield 12-18 rolls, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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

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.

Nutrition Facts : Calories 513.4, Fat 20.1, SaturatedFat 6.1, Cholesterol 120.2, Sodium 1906, Carbohydrate 56.9, Fiber 11.3, Sugar 34.1, Protein 31.1

JEWISH SWEET-AND-SOUR STUFFED CABBAGE

Jewish Sweet-And-Sour Stuffed Cabbage image

Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.

Provided by Alan in SW Florida

Categories Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 teaspoon vegetable oil
1/4 cup diced onion
2 lbs lean ground beef
2 eggs
1/2 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cabbage
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato puree
1 cup water
1/4 cup diced onion
1/3 cup firmly packed brown sugar
2 tablespoons honey
3 tablespoons fresh lemon juice
6 ginger snaps, crumbled
1/3 cup raisins
1/2 teaspoon salt

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.

Tips:

- **Choose the right cabbage.** Look for a large, firm cabbage with tightly packed leaves. Avoid cabbages with any signs of damage or bruising. - **Prepare the cabbage leaves carefully.** Remove the outer leaves of the cabbage and set them aside. Cut the cabbage in half from top to bottom, then remove the core. Place the cabbage halves in a large pot of boiling water and cook for 5-7 minutes, or until the leaves are tender. Remove the cabbage halves from the pot and let them cool slightly. - **Make sure the filling is well-seasoned.** The filling should be flavorful and well-seasoned, so don't be afraid to add plenty of herbs and spices. - **Roll the cabbage leaves tightly.** To prevent the cabbage rolls from falling apart, roll them tightly and tuck in the ends. - **Cook the cabbage rolls in a flavorful broth.** The broth should be flavorful and aromatic, so use a combination of beef broth, chicken broth, and tomato juice. - **Serve the cabbage rolls hot.** Cabbage rolls are best served hot, so make sure to reheat them thoroughly before serving.

Conclusion:

Jewish stuffed cabbage is a delicious and hearty dish that is perfect for a special occasion. With its flavorful filling and tender cabbage leaves, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give Jewish stuffed cabbage a try!