A guter eser is a guter arbeter
Bernstein, 2705, p.193
  • 1 large cabbage 
  • 1 pound ground beef or chicken meat
  • 2 onions, sliced 
  • 5 carrots, grated 
  • 1/2 cup cooked rice 
  • 3 tomatoes or 1 can of tomato paste 
  • 1 peeled parsley root
  • 3 tbs. vegetable oil 
  • 6  large carrots, peeled
  • parsley, dill, spices, bay leaves, salt, and  pepper  to taste 
Take off leaves from cabbage. Cut out and discard hard center core of cabbage. Put cabbage leaves in large pot. Pour boiling water over it, cover, and let stand until the leaves are flexible. 
Sauté sliced onions and carrots. Add salt, pepper, cooked rice, chopped parsley and dill, half of sautéed onions and carrots to the ground meat; mix. Take 1 tbs. of the mixture and roll it into cabbage leaf folding over sides of leaf. 
Put the rest of the sautéed onions and carrots, parsley root, celery, herbs, bay leaves, and other spices on the bottom of the pot. Place stuffed cabbage on the top. Cover with cold water and bring to a boil, then reduce to a simmer. Add chopped tomatoes or tomato paste and salt. Cover pan and simmer on low heat for 1 1/2 hours or until cooked and tender. 
Background: Pomegranate by Alexander Vaisman
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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