Story submitted by Judy Fishman. She has lived in Cleveland her whole life.
The Story Behind the Recipe:
This is my mother, Shirley Helf's recipe. She was a life member at Mt Sinai and the National council of Jewish women.
Recipe:
Ingredients:
2lbs of Ground Chuck
2-3 Heads of Cabbage
3 Large cans of tomatoes
1 large can tomato puree
Salt (start with 1 TBS)
1 Cup brown sugar
1/2 Cup sugar (white)
Raisins
1 Cup rice
3 eggs
Salt/pepper
Onion powder
Paprika
Instructions:
Mix meat with eggs, rice, pepper, salt (1 1/2 tsp), onion powder + paprika
In pot: Sauerkraut, tomatoes, puree, raisins, sugars, 1 TBS salt
Let this come to a slow boil
Boil cabbage in water (5 min) + let cod
Peel off leaves & put the seasonal meat on the leafy part of the cabbage + roll up- put into the pot of the tomato mixture
Cover and Cook at 325 for 2 hours. Uncover and continue baking for 1 hour more
Serves 15
2lbs of Ground Chuck
2-3 Heads of Cabbage
3 Large cans of tomatoes
1 large can tomato puree
Salt (start with 1 TBS)
1 Cup brown sugar
1/2 Cup sugar (white)
Raisins
1 Cup rice
3 eggs
Salt/pepper
Onion powder
Paprika
Instructions:
Mix meat with eggs, rice, pepper, salt (1 1/2 tsp), onion powder + paprika
In pot: Sauerkraut, tomatoes, puree, raisins, sugars, 1 TBS salt
Let this come to a slow boil
Boil cabbage in water (5 min) + let cod
Peel off leaves & put the seasonal meat on the leafy part of the cabbage + roll up- put into the pot of the tomato mixture
Cover and Cook at 325 for 2 hours. Uncover and continue baking for 1 hour more
Serves 15