Stuffed Cabbage takes time and effort to prepare, so it tends to be a Jewish holiday dish. Meat Stuffed Cabbage is traditionally served on Simchat Torah because the cylindrical shape of the meat-filled cabbage rolls is reminiscent of the shape of Torah.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 2 large cabbages
- 1 large onion
- 2 cloves garlic, chopped
- 1 pound (1/2 kilo) stew meat, cut into cubes
- 29 ounces (800 grams) tomato sauce
- 6 ounces (170 grams) tomato paste
- 3/4 cup brown sugar
- 1/4 cup honey
- 2 Tbsp. lemon juice
- 2 pounds (1 kilogram) ground meat
- 2 eggs
- 1/2 cup ready rice or bread crumbs
- pinch of garlic powder, onion powder, freshly ground black pepper
Preparation:
1. Boil or steam cabbage leaves until they easily pull apart. Set aside to cool.
2. In a pot, saute onion and garlic. Add stew meat. Add tomato sauce, tomato paste, brown sugar, honey, and lemon juice. Cover and cook on low.
3. In a bowl, mix ground beef, eggs, rice or bread crumbs, and spices.
4. Lightly grease a deep baking pan with a tight fitting lid. Preheat oven to Bake at 300°F (150°C).
5. Place some ground beef mixture in the middle of a cabbage leaf. Roll up the leaf around the meat - bottom up, sides over, top down. Place rolls, seam side down, in the pan.
6. Pour the meat sauce over the rolls. Cover tightly. Bake at 300°F (150°C) for 2 1/2 hours.
2. In a pot, saute onion and garlic. Add stew meat. Add tomato sauce, tomato paste, brown sugar, honey, and lemon juice. Cover and cook on low.
3. In a bowl, mix ground beef, eggs, rice or bread crumbs, and spices.
4. Lightly grease a deep baking pan with a tight fitting lid. Preheat oven to Bake at 300°F (150°C).
5. Place some ground beef mixture in the middle of a cabbage leaf. Roll up the leaf around the meat - bottom up, sides over, top down. Place rolls, seam side down, in the pan.
6. Pour the meat sauce over the rolls. Cover tightly. Bake at 300°F (150°C) for 2 1/2 hours.