Kosher Meat
| Stuffed Cabbage |
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KosherEye.com
Recipe adapted from 97 Orchard by Jane Ziegelman (Harper Collins) This stuffed-cabbage recipe is from Frieda Schwartz, born on the Lower East Side in 1918. Her special touch is the addition of grated apple to the filling. Ingredients: 1 pound ground beef Directions: Pour boiling water over cabbage. Let stand 15 minutes. Separate the leaves. Remove the thick stem from the outside of each leaf. Prepare the sauce in a saucepan by combining tomatoes, salt, pepper and bones. Cook 30 minutes, covered. Mix beef, rice, onion, egg, apple and water. Place a heaping tablespoon of the mixture in a cabbage leaf. Roll leaf around mixture; add to sauce. Season with lemon juice and brown sugar (to taste). Cook 2 hours. Notes: Recipes: Meat, Stuffed Cabbage, Kosher |
