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
Historians have traced the existance of recipes back into antiquity, at least as far as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to historians is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman cooks made use of many different aromatic flavors, including many that are still in use today such as basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in books on cookery, some of which are now in private libraries. By the time we get to the 20th century, cooking publications are highly popular mostly as a result of increased literacy, more free time and having more money. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Russion Jewish Cabbage Rolls recipe.
