[Sca-cooks] Stuffed Cabbage - Hulapchas

[Devra at aol.com]

My Dear Old Grandma Anna's Recipe, as recorded by my mom Fritzie

2 1/2 lb cabbage (1 nice medium one)
1 1/2 lb chopmeat
1/2 C raw rice
6 T brown sugar, packed - divided
1 1/4 T salt (probably coarse) - divided
1 onion, sliced
2 lemons, juice of - or 1/3 C of juice
1/2 C raisins
#2 can of crushed tomatoes (abt 16-18 oz)
    juice into meat
    pulp into gravy
3 C water

1. Strip leaves from cabbage, being careful not to damage them. Cut tough rib
from leaf, but don't cut into leaf.
2. Put leaves into boiling water and steam abt 5-10 minutes, until soft
enough to roll.  Don't overcook!
3. Mix meat with rice, 1/2 T (1 1/2 t) brown sugar, 1 T salt, and juice from
tomatoes.
4. Carefully roll meat in cabbage leaves, folding over like a blini.  Leave
on platter while you prepare the bed.
5. Slice up any left-over cabbage leaves, and place in large pot with onions,
raisins, 1/4 T (3/4 t) salt, lemon juice, remaining brown sugar, and 3 C
water. Bring to a boil.
6. Put rolls into pot carefully, and boil 3/4 hr.
7. Taste & correct seasoning.  This should be sweet and sour.
8. Cool and skim off fat before reheating to serve.
(Recipe doesn't say to cover the pot...don't remember....)

Devra the Baker
Devra Langsam
www.poisonpenpress.com
devra at aol.com