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Stuffed Cabbage: Galuptzi - meat
"Galuptzi/Galooptchy" is the Yiddish word for Stuffed
12 large Cabbage leaves
1 pound lean ground beef
1 small l onion grated
1/2 cup cooked rice
1/2 cup seedless raisins
1 onion minced
2 Tbsp. vinegar
2 Tbsp. sugar
1/4 cup dark (blue label) Karo syrup
1/2 tsp. salt
pepper to taste
2 cups canned tomatoes
Soak cabbage leaves in boiling water while preparing meat.
Combine meat, onion, salt, and pepper. Drain cabbage leaves.
Place a portion of meat in each cabbage leaf; roll up and fasten
with a toothpick.
Place cabbage rolls in a large deep kettle. Add all the remaining
ingredients except the gingersnaps. If there is not enough liquid to
cover rolls, add water just to cover.
Bring to a boil and cook at a slow boil for 1 hour. Put a layer of
gingersnaps over the tops of the cabbage rolls.
Reduce heat and simmer 1 hour longer.
Serves 6 - 8
Source: Love and Knishes by Sara Kasdan
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