Update my dinner status, I'm making this tonight.

Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

From: Suzan Herskowitz Date: Fri, 9 Aug 1996 08:29:36 -0400 (EDT) Source: Helene Morgenstern And since Im in recipe mode :-) I thought Id post my great grandmothers stuffed cabbage recipe followed by the variation that I make (since I never use canned tomato [or any other soup really] soup for anything.) This recipe became a family project since my mother really wanted stuffed cabbage and called my great aunt to get it and then, of course, asked me to make it (since in my family Im considred the Executive Chef.) Just as a note, my great grandmother made this stuffed cabbage for her family since it was the type they enjoyed most but supposedly could make it any style the hungry person wanted. Feel free to experiment. Cook cabbage in a small amount of water until the leaves are soft enough to pull away from the core and will be malleable enough to fold. (A hint from my adopted grandmother, which I havent tried, is to put the cabbage in the freezer overnight. The leaves will come away easily while frozen and then can be cooked.) Mix ground meat, rice, eggs, grated onion and granted potato together in bowl. Roll mixture into cabbage leaves. (Be careful not to burn your fingers!) Line a very large, non-reactive pot (with lid) with remaining cabbage. Place cabbage rolls into pot and interperse the two cut up onions with the rolls. Add the cans of soup and one can of water. Add sugar and sour salt to taste. (I am not really sure how much is too much sour salt to taste but my aunt was very emphatic that you have to be careful with sour salt because "its dangerous" [its citric acid in granulated form]. I just added a few shakes.) Also add a little regular salt if you desire. Cook, covered, 1/2 hour on medium heat. Then reduce heat and simmer for about 3 hours. SUZANS VARIATION: To ingredients above add, delete and/or substitute: Add juice of 1/2 lemon (lemon can be substituted for sour salt altogether) Delete 2 cans of tomato soup Substitute 1 15 oz can of tomato sauce Substitute approx 3-4 oz tomato paste and some water to make a thick but flowable mixture. Water necessary (when original recipe says "add one can of water") is approximately 10 3/4 oz Follow rest of recipe to the letter. JEWISH-FOOD digest 309 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.