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If stuffed cabbage has always left you feeling stuffed, you’d better try this one! Stuffed cabbage is a Purim tradition because the “hidden” meat symbolizes the hidden miracles that Hashem performed for us on Purim. While we love the taste of this dish, we hate all the time it takes to prepare it. That’s why we created the unstuffed version. It’s equally delicious, takes a quarter of the time to make, and keeps the meat just as hidden! This is the one dish that doesn’t taste good at room temperature; you’ll need to keep it warm in your oven and serve it as the guests come.
1 tablespoon oil
2 large onions, chopped
3 and 1/2 pounds ground beef
4 eggs
1 cup cooked rice
1/2 teaspoon salt
6 cups (48 ounces) Tuscanini Tomato Juice (the juice is made from real Tuscan tomatoes for a super smooth and rich taste)
2 cups (16 ounces) Tuscanini Tomato Sauce
6 ounces Tuscanini Tomato Paste
1 cup water
1/2 teaspoon salt
1 tablespoon vinegar
1/2 cup sugar
cabbage leaves, checked and cleaned
Heat oil in a large skillet and sauté onions until golden. Mix onions, ground beef, eggs, rice, and salt in a bowl until combined.
In a separate bowl, combine tomato juice, tomato sauce, tomato paste, water, salt, vinegar, and sugar. Mix well.
Preheat oven to 350 degrees Fahrenheit.
Spread a layer of sauce on the bottom of a 9×13-inch pan or oven-to-table dish. Next, add a layer of ground beef, and then a layer of cabbage leaves. Continue layering sauce, meat and cabbage until dish is full.
Cover and cook for three hours.
Photo by Chay Berger Styling by Rivka Fried
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