Jewish Sweet Stuffed Cabbage
Recipe: #10215
July 27, 2013
Categories: Ground Beef, Rice, White Rice, Cabbage, Jewish, Passover Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"My own recipe- adapted from an old recipe book. My kids LOVE this. This is time consuming but worth it. They do like the recipe with raisins. I think this is best made in an enamel covered cast iron pot, such as le creuset or descoware. I have discovered that minute rice works best in this."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (910.4 g)
- Calories 914.5
- Total Fat - 32 g
- Saturated Fat - 11.5 g
- Cholesterol - 209 mg
- Sodium - 938.5 mg
- Total Carbohydrate - 105 g
- Dietary Fiber - 13.3 g
- Sugars - 70.3 g
- Protein - 57.2 g
- Calcium - 288.6 mg
- Iron - 9.2 mg
- Vitamin C - 163.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place cabbage leaves in a boiling pot of water and simmer until the leaves are beginning to become soft - don't overcook or else the cabbage will fall apart. Remove the leaves and set aside.
Step 2
Mix tomato sauce, garlic , lemon juice brown sugar together- taste the sauce and add salt and pepper if needed. ( add raisins to the sauce if wanted)
Step 3
Spoon approx 1/2 of the sauce into the bottom of a heavy oven-proof dutch oven and turn the heat on medium.
Step 4
Mix ground beef, grated onion, grated parsnip,dill, parsley, rice, egg and water together-sprinkle with salt and pepper.
Step 5
Place a portion of the stuffing in each leaf- how many leaves depends upon the size of the cabbage and it's leaf size-it does vary. Roll the leaves over the filling and tuck the ends then place each leaf gently into the pot.
Step 6
Pour the rest of the sauce over.
Step 7
Cover and bring to a simmer. Cook for approx 45 minutes.
Step 8
Place the entire pot into a preheated 300F oven and allow to bake for another 1 1/2 hours, or more.
Step 9
The sauce should have reduced somewhat by the end. I usually check the pot every once in a while to make sure that the stuffed cabbage is not drying out ( add small amount of water if needed)
Tips
- Enamel coated cast-iron pot.
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