Wednesday, October 3, 2007

Cabbage Rolls

I hope that you have been enjoying the fabulous holidays and that your new year has started off with a bang.

Tomorrow is Simchat Torah, a holiday that celebrates the rejoicing of the Torah. In New York, Jews will be dancing in the streets. It is a pure hoot. While there is dancing, know that there is eating.

What does on eat in Simchat Torah? Bring on the cabbage rolls. Cabbage rolls are normally served for the holiday due to the symbolism for the torah scroll ( get it..the scroll, the roll)...below is a fabulous cabbage roll recipe packed with soul. Holla!

Cabbage Rolls
(18 rolls)

1 ½ pounds ground beef
½ cup uncooked rice
3 tsps. oil
1 medium red onion, minced
2 cloves garlic, minced
1 egg, beaten

3 Tbsp. oil
2 Tbsp. flour
1 46-oz can tomato juice
3 Tbsp. tomato paste
1/4 cup honey
Juice of one lemon ( optional)
kosher salt to taste
1 large sweet apple, peeled and diced

Prepare cabbage by boiling. Remove and check leaves.

THE FILLING: Combine all ingredients for meat mixture in a bowl and mix well. Roll cabbage leaves with meat mixture.

THE SAUCE: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls can be put into a layer if that is your preference

Cook on low flame for about 2 hours. Add more water if necessary.

Nosh on,

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