MEDELMA@CMS.CC.WAYNE.EDU (04/05/91)
No one's asked, but I really have to share my favorite stuffed cabbage
recipe, courtesy of my mom:
Mix: 1 lb ground meat (Mom uses beef, I use turkey.)
I minced onion
1/4 c rice
1 egg
Blanch: Some cabbage leaves.
Stuff: a few Tbs of the obove mixture in each leaf. If you've never
stuffed cabbage leaves, you do it just like egg rolls, starting at the
bottom of the leaf. Use a toothpick to secure each stuffed leaf.
Stack the stuffed leaves in a pot. Place a layer of very thin lemon
slices between each layer. Cover with a mixture of stewed tomatoes
(enough to cover), 1/4 cup brown sugar, juice of a lemon and a bit of
salt and pepper.
Bring to a boil, lower heat, and simmer for an hour. Put the covered
pot in the fridge overnight. Reheat and serve the following day.
Some people like to add bacon or sausages to the sauce. Sausage in
particular is common in Polish and German versions. My Ukranian friend
adds bacon. Feel free to mess with the cooking liquid
ingredients...the brown sugar and lemon are the critical bits for an
excellent sweet-and-sour tang.
--mike edelman