The Lowfat Jewish Vegetarian Cookbook

The Lowfat Jewish Vegetarian Cookbook

Sauces accompanying golubtsy vary by cuisine and by region, but generally have either a savory or sweet-and-sour flavors. In Russia and Ukraine, the most common sauces were tomato based particularly in the late autumn when tomatoes were in season. Golubtsy are traditionally served warm with a dollop of fresh sour cream.

Sweet-And-Sour Stuffed Cabbage is a popular dish in the American Jewish cuisine. Today you will find a variety of stuffed cabbage recipes available. This sweet-and-sour version filled with ground meat originates from eastern Europe, specifically Poland and Russia, the birthplace of all four of my grandparents. It is a dish my mother made for us growing up, but one that, unfortunately had not made it into my recipe files.

This sweet-and-sour stuffed cabbage recipe which comes from The Jewish Holiday Kitchen by Joan Nathan captures the essence of the one my mother made many years ago. In her introduction to the recipe Ms. Nathan says, Ada Baum Lipsitz, originally from Russia, experimented with her sweet-and-sour version for more than sixty years. Doctored up for American tastes, it is delicious!" And I have to agree, it truly is!

3. In a saucepan, combine the tomatoes, tomato sauce, salt and pepper, onions, garlic powder, ketchup, lemon juice, brown sugar, and raisins. Bring to a boil and let it simmer until the cabbage rolls are ready to be cooked.

Note: Cut up the smaller, extra cabbage leaves and put in the pot before placing in the oven. You can place them in first before putting the cabbage rolls in, if you like. They will add texture to the sauce.

Note: If there is any meat mixture leftover I will make large meatballs out of it, bake them at 375 degrees for 20-25 minutes, and then serve them with the sauce. If your pot is large enough you could add them and cook them along with the cabbage rolls.

Note: This post may contain affiliate links for products I like. Som en Amazon Associate tjener jeg fra Kvalificering Køb. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ; Thank you for supporting My Delicious Meals!

2022-11-25 This is a Russian recipe for stuffed cabbage rolls. In Russian, these cabbage rolls are called 'Golubtsy'. Golubtsy consist of ground meat and rice rolled .From melaniecooks.comCuisine RussianCategory BeefServings 4Total Time 1 hr 30 mins

2022-01-12 Place cabbage in boiling water, cover and cook for about 10 minutes. Remove cabbage and let it cool enough to handle it easily. Carefully separate about 12 leaves, drain and set aside. Add .From bakeatmidnite.comCuisine RussianCalories 439 per servingCategory Dinner, Main, Main Course

2022-04-25 Preheat oven to 350 degrees F. Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water. Place on stove on high heat and cover, bringing to a boil. .From plattertalk.comRatings 169Calories 720 per servingCategory Dinner

COOK IT: Preheat the oven to 350. Put a ladle of the sauce on the bottom of the baking dish. Line up the cabbage rolls with the seam side down and ladle more sauce over the top until it comes about three-fourths of the way up the cabbage. You probably wont use it all. Bake for 1 hour, or until the meat is cooked through.

How to make russian cabbage rolls with gravy?

Remove the firm vein of the cabbage leaf. Place to ½ cup of meat mixture in the center of each steamed cabbage leaf. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.

How to make the Cabbage Roll Casserole. You want to start by preparing the cabbage. Soften it by either microwaving it in a covered bowl for about 89 minutes or boiling it in in a big pot of water and removing the leaves one by one once soft. Prepare the beef and rice cabbage rolls stuffing. Layer the cabbage roll casserole.


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