I love stuffed cabbage. Aviva loves kasha varnishkes. Our Hebrew birthdays are the 1st and 2nd days of Sukkot so stuffed cabbage and kasha are our celebration fare. Tonight, we celebrated early since I needed photos!
Stuffed cabbage can be a long and involved process; especially for commercial purposes. This past week, I have to empty the big freezer for servicing. It had been fairly empty except for leftover honey cake and ground beef patties. Honey cake went to the Mission, ground beef was destined for Sukkot Shabbat dinner at Hillel. Heading to the local outdoor fruit and vegetable stand, I'm in search of giant heads of cabbage. I score big time at a great price and grab 10 heads.
Okay, I have to stop here for an aside. My father, may his stories be repeated forever, loved to talk about his days as a young man in the Merchant Marines. He spoke frequently of going to Alaska where the land of the midnight sun produced cabbages...giant cabbages that needed a crate for each piece. I recently heard that was true; or at least almost true. Anyway, I didn't get cabbages that big.
Where was I? Oh, since the freezer is defrosting and so is the ground beef, I buy the cabbage and make an appointment for the mashgiach to swing by on Wednesday. I show up and there is no gas in the Hillel building or kitchen so cancel the mashgiach and I decide to throw the cabbage into the now functioning freezer. Before I do, I cut the core out at the bottom. This releases the leaves much easier when the time comes.
Thursday, I'm supposed to prepare break the fast for 200 but I end up making stuffed cabbage all afternoon. I make the sauce prior to the Rabbi's arrival. The Rabbi comes and I remember that HE needs to check each leaf of cabbage before I can use it. I have frozen cabbage but I don't have time to defrost it so I toss the heads into boiling water. With the help of tongs, I remove the outer leaves. Eventually the cabbages defrost and we are able to pull the leaves away from the core. We mix the meat quickly, as quickly as one can mix 25 pounds of ground beef.
Once all the leaves are removed and checked for insects (none), the sauce is made and the filling is ready we are set to assemble the stuffed cabbage. From this point, it is quick and easy; even for 180 rolls. This is another one of those projects were as long as you're making them, you should just make extra for the freezer. I love stuffed cabbage, especially with my special sauce. A little sweet, a little tangy...perfect on top of kasha varnishkes.
|Number of servings:||12 - 18 pieces|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 large head of cabbage
For the sauce:
- 1 tart green apple, peeled and small diced
- 1/3 cup dark raisins
- 3 tablespoons vegetable oil
- 2 x 28 oz. cans crushed tomatoes
- 1/4 cup honey
- 1 cup of water
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- salt and pepper to taste
For the filling:
- 1 1/2 pounds lean ground beef
- 1 cup of COOKED white rice
- 1 tablespoon vegetable oil
- 1 cup diced onions (about 1 medium onion)
- 1 egg, beaten
If you have the time, do this step a few days before making your stuffed cabbage. Cut the core from the bottom with a paring knife. Cut as much away as you can with cutting yourself or breaking the knife. Freeze the cabbage. Defrost the cabbage a day or two before making the stuffed cabbage.
To make the sauce, dice the apple.
Heat the oil and saute the apple and raisins until a little tender.
Add the remaining ingredients. Simmer over a low heat for an hour or longer. Taste the sauce for the correct balance of vinegar, lemon, salt and pepper.
In a large pot, boil water leaving room to drop the frozen or thawed cabbage. The leaves will peel away easily.
If you don't have time for freezing, core the cabbage and drop into boiling water. The outer leaves will start to pull away. Remove them from the water with tongs. Cut more leaves away as they become pliable. Don't burn yourself!
Remove as many leaves as possible that are large enough for stuffing. Chop the most inner leaves to use as a bed beneath the stuffed cabbage when you bake them.
Saute the onions in the oil. Add to the remaining ingredients and mix well.
Using a scoop, fill the cabbage leaves with the appropriate amount of filling. Larger leaves hold more filling but if you want more uniform rolls, use the same amount of filling on all leaves.
Roll the bottom up, sides in and then roll up.
Chop the inner leaves of the cabbage. Spray the baking pan with cooking spray. Add the chopped cabbage. Place the rolls, seam side down, into the pan.
Ladle sauce over the stuffed cabbage.
Cover the cabbage rolls completely, letting sauce run to the bottom of the pan. Cover with foil and bake at 350' until the ground beef is cooked to at least 160', or cooked through and the cabbage is tender.
Recently viewed recipes:
Favorite Stuffed Cabbage
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Happy Chinese New Year! Happy Super Bowl! Go Hawks!
Tradition! Fun with the Seattle International Film Festival
Where Have I Been in My Life???
Making Kosher Salads
Appetizers - Dips and Sauces (11)
Appetizers - Starter Courses (10)
Beverages - Cold (1)
Breads - Yeast (10)
Breakfast Pastries (7)
Dessert - Frostings (6)
Desserts - Cakes (13)
Desserts - Cookies and Brownies (29)
Desserts - Dairy (42)
Desserts - Pareve (71)
Desserts - Pies and Tarts (14)
Desserts - Tea Breads, Quick Breads (8)
Desserts and Baked Goods - Gluten Free (18)
Main Dish - Beef (7)
Main Dish - Dairy (3)
Main Dish - Eggs and Fritattas (6)
Main Dish - Fish (11)
Main Dish - Poultry (14)
Main Dish - Vegetarian and Vegan (9)
Salads - Dressing (8)
Salads - Fruit (4)
Salads - Grains & Legumes (7)
Salads - Green (1)
Salads - Pasta and Rice (10)
Salads - Potatoes and Eggs (5)
Salads - Vegetable (15)
Side Dishes - Kugels and Souffles (7)
Side Dishes - Potatoes and Vegetables (17)
Side Dishes - Rice, Grains and Pasta (7)
Soups, Stews and Cholent (9)
Gluten-Free Recipes (134)
High Fiber Recipes (18)
Low-fat Recipes (11)
Nut-Free Desserts Recipes (48)
Vegan Recipes (101)
Vegetarian Recipes (207)
Yom Kippur Recipes (3)
Sukkot Recipes (26)
Simchat Torah Recipes (9)
Chanukah Recipes (20)
Tu B'shevat Recipes (16)
Purim Recipes (9)
Passover Recipes (44)
Lag Ba'omer Recipes (6)
Shavuot Recipes (24)
Shabbat Recipes (34)