1 large head cabbage
FILLING
2 lb ground beef
2 eggs
1/2 cup rice
6 tbsp ketchup
1 salt and pepper
SAUCE
1 #2 1/2 can tomatoes
1 can tomato sauce
1 juice of 1 lemon
1/2 cup brown sugar
2 large onions,sliced
1 salt and pepper
Directions
Combine filling ingredients.To prepare cabbage,cut
larger outer leaves from cabbage.Trim thick center
vein,if necessary.Immerse leaves in boiling
water.Steam for 2 to 3 minutes.Remove carefully.
Divide filling mixture equally on 16 leaves.Fold
leaves loosely around meat mixture allowing for
expansion. Place rolls and sauce ingredients in large
roaster or Dutch oven. Bake in 350 degree oven for
about 3 hours.Cover for the first hour, then bake
uncovered.Baste frequently.
Servings: 6 servings
Kosher Cabbage Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Dutch Oven; Jewish
The History of Recipes
Food historians have proved the existence of recipes back into history, in fact as far back into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early records were just primitive hieroglyphic instructions for preparing meals.
As our culinary historical trip moves to more modern times there are some books dating from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is served today, but instead descriptions of the types of food served to the rich and powerful of that period. By the arrival of the twentieth century, recipe publications are greatly in demand mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Kosher Cabbage Rolls recipe.
