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Traditional stuffed cabbage cooks perfectly in a Dutch oven, but this deconstructed version boasts the same great flavors with much less effort! This is as easy as making meatballs, can be made days ahead, and freezes well. To me, those are the criteria of a “keeper” recipe.
3 pounds flanken, cut in 1-inch pieces
2 teaspoons kosher salt, divided (plus more to taste)
1 teaspoon ground black pepper, divided (plus more to taste)
2 tablespoons canola oil
2 onions
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
12 ounces Glicks Ketchup
24 ounces ginger ale
1/4 cup honey
2 and 1/2 pounds chopped meat
1/2 cup uncooked white rice, such as Pereg
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 (10-ounce) bag shredded green cabbage
1/2 cup raisins (optional)
Season flanken with salt and pepper to taste. In a large Dutch oven, heat oil over medium heat. Add flanken and brown slightly on both sides.
Cut one onion in half and slice thinly. Add to the flanken and cook until softened, about five minutes. Add garlic and cook until softened, about one minute.
Add ketchup, ginger ale, honey, one teaspoon salt, and 1/2 teaspoon pepper. Bring mixture to a boil, stirring to dissolve sugar and ketchup.
Meanwhile, finely dice the remaining onion. In a bowl, gently combine chopped meat, diced onion, rice, onion powder, garlic powder, remaining one teaspoon salt, and remaining 1/2 teaspoon pepper.
Form into small meatballs and drop into the boiling liquid.
Add cabbage and raisins, if using. Return to a boil, then reduce heat to low, cover, and simmer for one hour.
When ready to serve, gently stir so that the cabbage and sauce are well mixed. Serve all recipe components together.
Photography by Chay Berger
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