Stuffed Cabbage

by Roz Seiden

This recipe is Rumanian in origin, handed down from my paternal grandmother, Sarah Borkon.

Boil large head of green cabbage.
Separate leaves in cold water.
I only use the large, outer leaves for stuffing, reserving the remainder of them for placing over stuffed leaves as a cover and to cook into the sauce.

1 can whole tomatoes
some kosher salt
2/3 c. brown sugar
1/3 c. lemon juice
2 lbs. turkey or lean beef, chopped
1/4 c. uncooked rice
salt and pepper to taste

Mix tomatoes, salt, sugar, lemon juice together and bring to a boil and then lower heat to simmer.

Mix rice, salt and pepper into meat.
Make small oblong shaped balls, rather than round.
Wrap in cabbage leaves.
(Fold ends up first, then wrap larger sides around balls) and place in pot of sauce.

Simmer altogether for 1 hour.

—from our November 2002 Newsletter

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