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Jewish Cabbage Rolls recipe


Ingredients:
1 large head of cabbage
1 large onion, chopped
6 small carrots
3 stalks celery
1/4 tsp salt
1 1/2 cup tomato juice
500 g ham mince meat
2 slices bread
1 egg
1/4 cup water
2 can tomatoes
1 cup sugar
2 lemons
1 dash pepper
measures conversion [+]

Method:
Core cabbage and place in large saucepan. Cover cabbage with water and boil until cabbage is softened. Drain off water. Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water. Add mincemeat, egg, salt and pepper. Mix together well. Slice thick stem base off cabbage leaves. Place some meat mixture on leaf. Fold and roll, place seam side down in saucepan. On top of cabbage rolls, place onions, carrots, and celery. Pour tomatoes and tomato juice over all. Caramelize 1 cup sugar in heavy skillet. Add to cabbage roll mixture. Juice 2 lemons and add as final ingredient. Simmer 2 hours uncovered in a cake pan at 350 F. The cake pan holds the rolls and then the carrots and celery can be decorative by laying them horizontally, alternating.


Cuisine: Russian
Source: Olga Timokhina collection
Recipe category: Vegetable-Dishes > Cabbage

 
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