My Mother's Stuffed Cabbage

My grade school/junior high school was just a few blocks from my home. And basically, every day I would go home for lunch.

Back then that’s what some kids would do. I was always little envious of the kids back then who brought home lunch. I’m not sure why. But it seemed cooler or more fun.

But every so often, I would come home, and my mom had made stuffed cabbage. That was may favorite meal. No question about it.

The combination of the ground beef, rice, tomato sauce that had simmered for hours was special. And also, it was always accompanied with fresh rye bread from the local Jewish bakery.

Dipping that soft, tangy rye bread into the sweet tomato sauce has been burned into my brain. Sixty years later I can still taste it.

It’s technically not a difficult dish.

Filling:

Ground beef, salt, garlic, onion, egg, white rice. bread crumbs. Just your basic hamburger recipe with some white rice mixed in.

Wrapping:

Steam or simmer cabbage until soft.

Directions:

Wrap the ground beef with the cabbage leafs.

Place into a pot with tomato sauce and water. Make sure there is a base of tomato sauce and water in the base of the pot before adding the stuffed cabbage.

Simmer for hours.

Get some rye bread and enjoy.

For history of this family, visit Emlekezik.com