Put cabbage in freezer for @ 1 hour. Take out and under water, pull apart or cut the leaves. Rinse and drain them. Or, they could be cooked in boiling water for 15 minutes instead of freezing. In saucepan, place tomato sauce on low flame. Put 1/4 of can of water in the sauce can and rinse the can, getting all the sauce off of the can. Put the saucy water in the saucepan. Add sour salt and stir. Add sugar and stir. Taste to see if more of one item is needed. If too bitter, add 1/8 c. sugar. Let simmer. Mix together the meat, egg, seasonings and matzo meal. Take a full tablespoon of meat and place on the thick part of the leaf and roll up, bringing in the sides too. Place cabbage rolls in a baking pan or a large pot. Pour sauce over them. Cook on a low flame on top of the stove for 1 1/2 hours covered. Stir or shake slightly the pan to move the cabbage rolls; dont let the bottom burn. Makes 12 rolls. Posted to JEWISH-FOOD digest by Sue & Sam Hurwitz
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 419 (61%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 178.4mg||55 %|
|Sodium 576.5mg||20 %|
|Potassium 735.7mg||19 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33.4g|
|Protein 31g||44 %|
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Calories per serving: 682
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