A Jewish classic! And oh-so-good!
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7 Comments Posted
The recipe is simple and easy to follow. I appreciate this website.
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Yes, isn't this a wonderful website in so many ways? One of the best, really.
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I do not like anything sweet and sour or just plain sweet like Hungarian cooking, are there any more recipes for the stuffed cabbage sauce to make it palatable but not piquant. Thank you!
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In answer to the question from Anon Seagate NY, Yes there is a more simple way my Aunt used to do this recipe... A Russian way.
It is very simple especially for people who dont do sugar etc..
Same sort of method - use sultanas instead of apples or Honey... a little brown sugar and lots of unsweeened tomato juice and maybe a large tin of chopped tomatoes. So long as the mixture is firm after cooking the rice ( I use brown rice) there is not much difference. The Sauce is looser if you dont use flour also. ( This is optional) It is a very simple dish to make and i always put a wooden spear through the balls to make sure the cabbage leaves remain tight.
The main trick with Stuffed cabbage is making sure the cabbage leaves are dry after cooking before folding in to shape!
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We do not use sugar in any of the things that I , my wife or daughter cooks. Sugar is supposed to go into cakes only and that is supposed to be used sparingly. I am a litvak and litvaks are salt and pepper ONLY people. I once went into a kosher take out for some chopped liver and when I tasted it I tasted sugar and when I brought it back in to get my money back the women said that she puts a pinch of sugar into everything...I got my three dollars back or I would have burned the store down.
Hooray for the litvaks!!!
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Is there a traditional food for Simchat Torah and why is it traditional for the holiday (AKA: what does it symbolize.)
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Some have the custom of eating stuffed cabbage on Simchat Torah, because the rolled shape resembles the Torah scrolls.
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