Recipes
from the Holy Land
The
Holy Land is a diverse mix of cultures. People from all over the
world have come to live in Israel. Every time I was invited to
eat with someone, I discovered new and delicious cuisine.
Shabbat with Eitan and his family was no exception.
In a mixing bowl, combine the beef, eggs, water, rice, and onion. Season it all up with the salt, pepper, and garlic powder. Gently mix together by hand and then set it aside.
Heat the oil in a large pot over medium heat. Add to it the cabbage and Kosher salt and then simmer it for 10 minutes. Next, add the tomato juice, tomato sauce, brown sugar, sugar, juice from the lemons, and the raisins.
Gently form the meatballs from the meat mixture. Do not handle them too much (and I have no idea how much is too much) or the meat will toughen. Add this to the cabbage mixture.
Lower the heat to medium-low and simmer everything, covered, for 1 hour.
Serves 12
Unstuffed
Cabbage
from Shabbat with Eitan in Jerusalem
from Shabbat with Eitan in Jerusalem
Ingredients:
| 3
lb ground beef 2
large eggs
salt
and pepper to taste
1/4 cup water 3/4 cup cooked rice 1 onion, diced 1
tsp garlic powder
1 Tbs vegetable oil |
1
head green cabbage, shredded
1 1/2 Tbs Kosher salt 1 1/2 cup tomato juice 4 8 oz cans tomato sauce 3/4 cup brown sugar 1 3/4 cup sugar 3 lemons 1/2 cup raisins |
In a mixing bowl, combine the beef, eggs, water, rice, and onion. Season it all up with the salt, pepper, and garlic powder. Gently mix together by hand and then set it aside.
Heat the oil in a large pot over medium heat. Add to it the cabbage and Kosher salt and then simmer it for 10 minutes. Next, add the tomato juice, tomato sauce, brown sugar, sugar, juice from the lemons, and the raisins.
Gently form the meatballs from the meat mixture. Do not handle them too much (and I have no idea how much is too much) or the meat will toughen. Add this to the cabbage mixture.
Lower the heat to medium-low and simmer everything, covered, for 1 hour.
Serves 12