my Jewish grandma’s stuffed cabbage

[alan_weinberg]

Boy this takes me back. My mom’s best friend and my Grandmother on my Dads side made the best stuffed cabbage. I love it. We’ll have to try these recipes with my wife. My grandmother made the best kreplach and rugelach but I never forgave her for making me tongue sandwiches once I found out what it was :-0

Nana also made great kreplach but that recipe is long lost. Do you have one?

[F.Daner]

We don’t Alan but sounds like a good project for my wife and I. If we find something we like will circle back.

Boy this takes me back. My mom’s best friend and my Grandmother on my Dads side made the best stuffed cabbage. I love it. We’ll have to try these recipes with my wife. My grandmother made the best kreplach and rugelach but I never forgave her for making me tongue sandwiches once I found out what it was :-0

Nana also made great kreplach but that recipe is long lost. Do you have one?

[David_K_o_l_i_n]

Boy this takes me back. My mom’s best friend and my Grandmother on my Dads side made the best stuffed cabbage. I love it. We’ll have to try these recipes with my wife. My grandmother made the best kreplach and rugelach but I never forgave her for making me tongue sandwiches once I found out what it was :-0

And I never forgave my nana for making stuffed cabbage. Roasted fresh tongue want my favorite, but pickled tongue . I still pickle them myself

[J_a_y_H_a_c_k]

Your mother must have spent too much time with the goyim. Bread crumbs? WTF? Rice, except for Passover, Matzoh meal. My mother, who made it for probably over 75 years, discovered at about age 80 an easier way to separate the leaves. Freeze the cabbage all the way through and then thaw it. I tried it, it worked, but I did not like the texture. I asked my mother about it and she said that when you got to be 80 years old and had been making them since you were a little girl, she was entitled to a short cut. AND that is from someone who used to manually stretch her dough for knishes on a linen table cloth on the kitchen table. Also, you left out the prunes for the sauce to add to the raisins.

[Marshall_Gelb]

Head cabbage
4 lbs ground beef
4 eggs
Bread crumbs
Spices you’d use for meatloaf
Small can tomato sauce
Citric acid (sour salt)
Brown sugar
Diced small onion
Raisins

In a large covered pot with an inch of water, steam the cored cabbage so you can take apart the leaves. As you are doing that, make the meatloaf—use the eggs, bread crumbs, spices including garlic powder, onion powder, pepper, oregano, parsley, a little cream and ketchup, whatever you like.

Take the ground beef and wrap a small ball of it with a cabbage leaf. After placing some raisins and onion in the large pot, layer the cabbage rolls, add more onion and raisins, another layer of rolls and repeat until done.

Then add a can of tomato sauce and 8 oz water. Cook covered on stove one hour.

Heat 6 oz water and 2 tablespoons citric acid to melt or solubilise the acid. Add 4 heaping tablespoons of brown sugar to the mixture and pour over the rolls.

Bake in oven one hour at 350, last 15 min uncovered. Baste occasionally.

Cool and take off the solidified fat after a night in fridge. Can serve by heating in microwave. Best after 2+ days in fridge.

Great comfort food.

This is very similar to the version from my Russian Jewish grandmother. We loved it as kids. However, our best memories were when she was too old to still cook this and she began to buy a “similar” product to fool us. We all knew but always still told her how wonderful it was.


Cheers!
Marshall

[Bdklein]

I love stuffed cabbage but nobody in my house can/will eat it . Fortunately there is a kosher store/butcher near me who makes 3 different kinds: Beef, chicken, and tofu. Tastes like my mother/grandmothers used to make so I pick up a couple periodically . I prefer the chicken one the most.

[LoriMcLaughlin]

Made a batch last weekend - although Eastern European/Ukrainian version of Halupki passed down from my grandmother. Beef, egg, onion, white rice, salt, and pepper wrapped in cabbage and topped with tomato sauce.

[J_a_y_H_a_c_k]

stuffed cabbage . . . tofu . . .

That is a shandah of MAJOR proportions, and I made Ma Po Tofu with Mussels last night as a side dish.

[Michael_Sopher]

I may queue this up for an app at one of the seders. (Rice in the filling, no kitniyot dilemma here)

Old joke abour kreplach is you dont want to know what is in them. But good recipes are on the web. Use fresh lasagna sheet as skin if headed for soup… egg roll wrappers if headed for the fry pan.

[alan_weinberg]

have made this 3 times in last few weeks. Just great comfort food when it’s cold and rainy. Tastes better second and third days. Freezes well also though there’s rarely any left after a couple days.