Grandma Aptaker was my husband’s grandmother. She was originally from Russia/Poland, then Brooklyn, and then Pueblo, Colorado. I learned a lot about cooking from Grandma and this was her most popular dish.
Here is the recipe:
Start with a head of cabbage and separate about 15 leaves from the head by making a cut at the base of the cabbage (near the core). Work carefully and try to keep them whole.
Cook the cabbage leaves for 15 minutes in a pan of water. The drain the cabbage and pour cold water over the leaves to keep them from cooking any more.
In a bowl, mix 1 lb of hamburger meat, 1/4 cup water, 1 egg, and 1/3 cup raw rice. Make 15 little meatballs from the mixture.
Wrap each meatball in a cabbage leaf, as shown in the diagram above.
In a big pot, mix 1 diced onion, 1 can tomato sauce, 1/4 cup lemon juice, and 1/2 cup sugar. (Splenda is okay). Let this mixture cook about 10 minutes. Then add the cabbage rolls and cook on low heat for two hours.
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This is already gluten free.
For a vegetarian version,substitute 1 lb of sautéed mushrooms for the hamburger; mix with rice and egg as above.
By Randa Dubnick
Drawing is “Diagram for Making Stuffed Cabbage” by Randa Dubnick. All rights reserved.