Flanken: Stuffed Cabbage

posted by Angel 11-14-100 10:16 PM

Stuffed Cabbage

2 onions, diced
1 1/2 lb. ground meat
piece of fat flanken or chuck (about 1 lb.)
salt and pepper to taste
juice of 1 lemon
1/3 cup sugar
1 (15 oz.) can whole peeled tomatoes
2 small cans tomato puree
1/4 cup uncooked rice
1 medium head cabbage


Place head of cabbage, removing as much of core as possible, into kettle of water. Bring to boiling point and allow cabbage to remain in water until slightly softened.

Mix together ground meat, uncooked rice, salt and pepper to taste. Put diced onions, flanken, whole tomatoes and tomato puree in heavy pan. After heating, add lemon juice, sugar, salt and pepper to taste, allowing to simmer while preparing stuffed cabbage.

Remove cabbage from water; drain, carefully peeling off each leaf. Put a small mound of ground meat mixture in center of each leaf, enfolding meat completely. Continue until all meat is used. Place in pan of tomato mixture and cook, covered, for 2 1/2 hours on low flame.

Serves 4 to 6 persons.

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