Recipe - Praakes Halishkes Galuptzi Gevikelte Kraut Or Stuffed Cab

12 lg Cabbage leaves
Boiling water
1 pound Lean ground beef
1 small Onion grated
One half cup Cooked rice
One half cup Seedless raisins
1 Onion minced
2 tablespoon Vinegar
2 tablespoon Sugar
One fourth cup Dark; (blue label) Karo
syrup
Gingersnaps
One half teaspoon Salt
Pepper to taste
2 cup Canned tomatoes

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From: Lita (alotzkar@direct.ca)

Source: From: "Love and Knishes" by Sara Kasdan

Soak cabbage leaves in boiling water while preparing meat. Combine meat,
onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in
each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls
in a large deep kettle. Add all the remaining ingredients except the
gingersnaps. If there is not enough liquid to cover rolls, add water just
to cover . Bring to a boil and cook at a slow boil for 1 hour. Put a layer
of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1
hour longer. Serves 6 8

Posted to JEWISHFOOD digest V97 #311 by "Jeffrey A. Freedman"
jefffree@eskimo.com on Nov 29, 1997