Recipe By : Something Different for Passover by Frances AvRutnick, 1986
Serving Size : 8 Preparation Time :0:00
Categories : Passover Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rolls:
3 lb Green cabbage
2 lb Extra lean ground beef
1 md Potato -- peeled and grated
1 sm Onion -- chopped
2 lg Eggs -- lightly beaten
1/2 c Ketchup
1/2 c Matzo meal -- or bread crumbs
1/2 c Water
1 Bay leaf
Salt and pepper -- to taste
Sauce:
16 oz Tomato sauce
1/3 c Brown sugar
14 oz Cranberry sauce
1/4 c Lemon juice -- +1 tb, divided
- * see note
Combine all sauce ingredients and mix in blender or food processor
with metal blade. Pour into a 4 qt ovenproof stewing pot and let
simmer over medium heat while you prepare the cabbage balls.
Core the cabbage. Pull off as many leaves as possible until they
become too small to hold filling. Bring 1 cup of water to a boil,
place the leaves in the water, cover, turn to simmer, and let cook
for 10 minutes until soft, or microwave with 1/4 cup water on HIGH
for 6 minutes. Drain.
Combine ground beef, grated potato, chopped onion, eggs, ketchup,
matzo meal or bread crumbs, and 1/2 cup water. Mix well. Season with
salt and pepper.
Fill the cabbage leaves by placing about 1 tb ground meat mixture in
the middle of each leaf. Fold over the sides and roll the cabbage
ball away from you.
Place seam side down in the simmering sauce. Continue until all the
cabbage leaves have been used. If you have some ground beef balls
left over, just add them to the sauce.
Cut up remaining small pieces of cabbage and distribute them evenly
over the top of the balls. Add the bay leaf. Check for seasonings.
You may wish to add more lemon juice, cranberry sauce, or brown
sugar, according to your taste.
Simmer, covered on top of the stove for 20 minutes.
Preheat oven to 350 F.
Bake uncovered for 20 minutes more to brown the top.
