Jewish Stuffed Cabbage in a Pot Ala Grossingers

“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.”
READY IN:
2hrs 30mins
SERVES:
4-6
YIELD:
12-18 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
  4. Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
  5. 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
  6. 1 1/2 hours.
  7. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.

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