ISO Stuffed Cabbage Recipe From Mishpacha (by a rebbetzin)

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ttbtbm

Mon, May 23 2011, 10:13 am

Maybe 2 years ago in a pre Purim issue. It is an absolutley DELICIOUS recipe.
I must have mistakenly thrown it out.
Does anyone have this recipe?
TIA!!!

est

Mon, May 23 2011, 11:28 am

I do but I need some time to sift through my recipes and find it. are you in a rush for it?

ttbtbm

Mon, May 23 2011, 12:08 pm

SUPER!!!!
Thanks!! Whenever you get around to it - fantastic!

est

Mon, May 23 2011, 4:02 pm

here you go - its from rebbetzin twerski - I copied it out at the time but never made it because it seems like so much work. now that you said its good perhaps I will find the time someday...

meat filling:
5lbs mince meat
1 large onion, dice and saute'
5 eggs
1 cup cooked rice
1 cup seltzer
4 tsp salt
1 tsp pepper

freeze 5-6 cabbage heads
let thaw in water
seperate leaves gently
place handful of meat mix on each large leaf
fold to form envelope and roll closed

sauce:
2 large sliced onions
150g marg
800g tomato sauce
450g dark brown sugar

melt marg and saute onion in it
add rest
line 2 roaster pans with shredded small leaves of cabbage
gently place cabbage rolls on top
pour sauce on top, make sure its all bathed in it
cover tightly and bake 160 for 2- 2 1/2 hours

est

Mon, May 23 2011, 4:04 pm

do you think that the sauce will work with oil instead of the marg?

raspberry tea

Mon, May 23 2011, 5:43 pm

est wrote:

do you think that the sauce will work with oil instead of the marg?

I would think so. Although I've never made this, I ALWAYS use canola oil instead of margarine in recipes. This recipe sounds so good I can't wait to try it! Thanks for sharing!

ttbtbm

Mon, May 23 2011, 6:41 pm

I was wondering the same about the oil. I'm sure it will still be delish but it will be missing a certain something. The margarine gave it depthness of flavor - if that makes any sense. The recipe makes A LOT! I will probably make 1/4 or 1/2 the recipe and just do it unstuffed. Thanks est for locating and typing up the recipe!

est

Tue, May 24 2011, 10:49 am

your welcome!

how would you do it unstuffed?

gittyg2

Wed, Sep 14 2011, 8:22 pm

two questions,
is this a good one as opposed to the other one from pomegranate from a diff post?

also whats grams in terms of the ingredients in the sauce....anyone have those conversions?
and is it really 160 degrees? bec the other recipe has it baking for the same amount of tme but on 350?

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