Recipe

Jewish Cabbage Rolls Recipe


Jewish Cabbage Rolls Recipe
JEWISH CABBAGE ROLLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.

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Ingredients
  • 12 large cabbage leaves
  • 1 pound ground sirloin
  • 1 cup cooked rice
  • 1 teaspoon parsley finely chopped
  • 1 egg
  • 2/3 cup milk
  • 1/4 cup onion finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fat
  • 2 tablespoons brown sugar
  • 1 can condensed tomato soup
  • 1/2 soup can water
  • 1 bay leaf
  • 4 cloves

Directions
  1. Remove outer leaves of a large head of cabbage then drop into boiling salted water.
  2. Parboil 5 minutes then drain well and trim out thick center vein.
  3. Combine meat, rice, parsley, egg, milk, 1/2 onion, salt, basil, thyme, oregano and pepper.
  4. Place large spoonful on each cabbage leaf and roll up and fasten with toothpicks.
  5. Melt fat in heavy iron skillet then brown cabbage rolls turning to brown evenly.
  6. Sprinkle with sugar then cover with soup and water.
  7. Add remaining onion, bay leaf and cloves.
  8. Cover and bake at 350 for 1-1/2 hours.

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Comments


Ooooh...yuuuum! "5"! You have another hit! Thank you.


Love that cabbage thanks


Love cabbage rolls, they are sooooooooo yummie, great post, you got my 5


Nice recipe for cabbage rolls, Thanks.


Definitely NOT a truly "Jewish" version. A Jewish cook would not combine milk and meat. It's a nice-sounding recipe but not one you'd find in a Jewish cookbook under "stuffed cabbage"!! :-)


Great recipe and I will add it to my cabbage roll recipes that I have saved along the way.


My kids have loved cabbage rolls since they could find their mouths. I'm going to try this one out on them soon. Thanks. L.


Sounds good, will have to try


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