Jewish Recipes
Stuffed Cabbage Recipe
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Stuffed Cabbage: Galuptzi - meat

"Galuptzi/Galooptchy" is the Yiddish word for Stuffed
Cabbage.

12 large Cabbage leaves
boiling water
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
gingersnaps
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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