Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

STUFFED CABBAGE LEAVES x Black Pepperto taste
-(GOLOOPTCHY) 2 c Tomato Sauce
============================ 1 c Chicken Soup
-======= 1 ea Bay Leaf
1 lg Cabbage Head 1 ea Remove core from cabbage.
x Boiling salted water -Trim and separate leaves.
3 ea Tb Oil -Cook leaves in
1/2 c Onions; chopped Boiling salted water 5
1 ea Garlic clove; minced -minutes and drain.
1 lb Ground Beef 2 ea Preheat oven to moderate
2 c Cooked Rice -(350F)
1/3 c Seedless Raisins 3 ea Heat the oil in a large
3 ea Tb Parsley; fresh; minced -skillet and add onions and
1/2 ts Thyme -garlic. Saute
1 ts Salt

until onions are transparent. Set onions aside. Brown meat in skillet
and add rice, raisins, parsley, thyme, salt, pepper and 1/4 cup of
the tomato sauce. Mix well and cook additonal 5-7 minutes. 4. Place 2
tablespoons of the filling on each cabbage leaf. Roll and tuck in
ends. Arrange rolls in a casserole dish. 5. In a small saucepan,
bring the chicken soup , remaining tomato sauce and bay leaf to a
boil. Pour over cabbage rolls and bake 1 hour. Discard bay leaf
before serving. Makes about 12 cabbage rolls. From: So Eat, My
Darling: A Guide To The Yiddish Kitchen By: Naf Avnon and Uri
Sella(1977)

Submitted By SAM LEFKOWITZ On 04-29-95

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