Recipe - Stuffed Cabbage (Prakas)

1 Head Cabbage
2 pound Ground Beef
1 md Onion, grated
1 Egg
3 Cloves Garlic, minced
Salt & Pepper, To Taste
One fourth cup Water
1 cn Tomatoes
12 ounce Tomato Sauce
One half cup Ketchup
Brown Sugar, To Taste
Lemon Juice, To Taste
1 tablespoon Ginger Or 6 Ginger Snaps
1 md Onion, cut or sliced up

Core the cabbage and boil in salted water to cover for 10 min., until the
leaves separate easily. Drain well and separate into individual leaves. Mix
the ground beef, grated onion, egg, garlic, salt & pepper together for the
filling. Water might be needed to bind the meat.

Put a tablespoon of meat inside a cabbage leaf and roll up.

Place the cut or sliced up onion in the bottom of a heavy pot. Put the cabbage rolls
with the sealed edge down on the onions.

Mix together the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice
and ginger snaps; and pour into the pot.

Make sure there is a nice gingery flavor, not too sweet.

Simmer with the cover ajar for 2 hours. Taste often and adjust seasonings.

Recipe by: A Jewish Mothers CookbookElaine Radis Posted to MCRecipe
Digest V1 #522 by Bill Spalding billspa@icanect.net on Mar 19, 1997