Ingredients
1 large head of cabbage
1 large onion, chopped
6 small carrots
3 stalks celery
1/4 tsp salt
1 1/2 cup tomato juice
1 lb hamburger
2 slices bread
1 egg
1/4 cup water
2 can tomatoes
1 cup sugar
2 lemons
1 dash pepper
Directions
Core cabbage and place in large saucepan. Cover cabbage with water
and boil until cabbage is softened. Drain off water. Set aside copped
onion, pared carrots, and cut celery stalks in halves. In a small
bowl, dampen bread with water. Add hamburger, egg, salt and pepper.
Mix together well. Slice thick stem base off cabbage leaves. Place
some meat misture on leaf. Fold and roll, place seam side down in
saucepan. On top of cabbage rolls, place onions, carrots, and celery.
Pour tomatoes and tomato juice over all. Carmelize 1 cup sugar in
heavy skillet. Add to cabbage roll mixture. Juice 2 lemons and add as
final ingredient. Simmer 2 hours uncovered. This recipe says sauce
pan but I used a 13" cake pan. It doesn't specify degrees, so I
picked 350. ??? The cake pan holds the rolls and then the carrots
and celery can be decorative by laying them horizontally,
alternating. It makes a pretty dish. And it is good. Well worth the
effort.
Servings: 8 servings
Russion Jewish Cabbage Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Jewish; Vegetable
The History of Recipes
We can follow the history of meal recipes back into ancient history, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these old recipes were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius created a collection of documents which described recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also tells us how the ancient cooks were skilled in the use of a wide range of spices, including many that are still in use today such as bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as basil and coriander. The introduction of these new foods and spices created an eruption in manuscripts on food, most of which still exist in private cookery archives. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Russion Jewish Cabbage Rolls recipe.
