RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Stuffed Cabbage: Galuptzi - meat
"Galuptzi/Galooptchy" is the Yiddish word for Stuffed Cabbage. 12 large Cabbage leaves boiling water 1 pound lean ground beef 1 small l onion grated 1/2 cup cooked rice 1/2 cup seedless raisins 1 onion minced 2 Tbsp. vinegar 2 Tbsp. sugar 1/4 cup dark (blue label) Karo syrup gingersnaps 1/2 tsp. salt pepper to taste 2 cups canned tomatoes Soak cabbage leaves in boiling water while preparing meat. Combine meat, onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls in a large deep kettle. Add all the remaining ingredients except the gingersnaps. If there is not enough liquid to cover rolls, add water just to cover. Bring to a boil and cook at a slow boil for 1 hour. Put a layer of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1 hour longer. Serves 6 - 8 Source: Love and Knishes by Sara Kasdan
