We used to have a spiral ham, but recently our traditions have changed and we visit relatives on Chrismas eve, when we used to have stuffed cabbage, so we ditched the ham, and moved this dish into the Christmas dinner. Our family is part Jewish and part Protestant, so we’ve always tried to have celebratory meals of both faiths at holiday times. This recipe is from my mother who passed in 2004, and it originated in her Russian parents homes. The secret is the “sweet and sour tomato sauce”, not to be confused with an Italian tomato sauce. We usually accompany it with cooked buttered carrots with dill, some homemade apple sauce from Solebury Orchards in Bucks County, and some good Jewish rye bread or challah and butter. A hearty red wine like a Temperillno is a good choice. Beer works too.
Here is our approximate recipe as my mother never wrote the measurements down, just the ingredients. It should make a great New Years Day dish for those with other traditional Christmas meals.
It’s also known as Praccus, among families who spoke Yiddish in the home, or is know as Halishkis among those with Polish heritage. (Excuse my spelling).
DIRECTIONS
Ingredients
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
DIRECTIONS
- CABBAGE ROLLS
- 1 teaspoon vegetable oil
- 1⁄4cup diced onion
- 2 lbs lean ground beef
- 2 eggs
- 1⁄2cup water
- 1⁄2cup uncooked rice
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1 large head cabbage
- SWEET-SOUR SAUCE
- 1(16 ounce) can diced tomatoes
- 1(8 ounce) can tomato puree
- 1 cup water
- 1⁄4cup diced onion
- 1⁄3cup firmly packed brown sugar
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1⁄3cup raisins optionsl
- 1⁄2teaspoon salt
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
We used to have a spiral ham, but recently our traditions have changed and we visit relatives on Chrismas eve, when we used to have stuffed cabbage, so we ditched the ham, and moved this dish into the Christmas dinner. Our family is part Jewish and part Protestant, so we’ve always tried to have celebratory meals of both faiths at holiday times. This recipe is from my mother who passed in 2004, and it originated in her Russian parents homes. The secret is the “sweet and sour tomato sauce”, not to be confused with an Italian tomato sauce. We usually accompany it with cooked buttered carrots with dill, some homemade apple sauce from Solebury Orchards in Bucks County, and some good Jewish rye bread or challah and butter. A hearty red wine like a Temperillno is a good choice. Beer works too.
Here is our approximate recipe as my mother never wrote the measurements down, just the ingredients. It should make a great New Years Day dish for those with other traditional Christmas meals.
It’s also known as Praccus, among families who spoke Yiddish in the home, or is know as Halishkis among those with Polish heritage. (Excuse my spelling).
DIRECTIONS
Ingredients
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
DIRECTIONS
- CABBAGE ROLLS
- 1 teaspoon vegetable oil
- 1⁄4cup diced onion
- 2 lbs lean ground beef
- 2 eggs
- 1⁄2cup water
- 1⁄2cup uncooked rice
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1 large head cabbage
- SWEET-SOUR SAUCE
- 1(16 ounce) can diced tomatoes
- 1(8 ounce) can tomato puree
- 1 cup water
- 1⁄4cup diced onion
- 1⁄3cup firmly packed brown sugar
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1⁄3cup raisins optionsl
- 1⁄2teaspoon salt
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
Funny you say that. Many here in NW Ohio do call them that, and my Italian friend gets annoyed when she hears that term.
Alaskan king Crab legs
Flat iron steak Oscar
Yellow rice
Roasted Cauliflower with injected cajun cheese sauce
Picked eggs and Beets — great grandma loved them so we eat them.[/QUOTE]
So do I, as long as they are on the Vinegary side and not sweet.
Plus beets are good for you and Lord knows my liver needs all the help it can get.
My ex's family does the 7 fishes. One of the few things I miss, lol
)) so the past 2 years of hosting we made a garlic olive oil/pasta dish, a big salad, some bruschetta as well as a big olive tray/antipasti. There are a surprising number of good deserts that are vegan that we get from local bakery as well as Whole Foods. However, this year he gets in around noon on Christmas Eve, so we need to come up with a second dinner... anyone have any suggestions for a relatively easy vegan recipe??
I loved eating that as a kid when we would go to my BaBa's house in Mt Carmel.Which is also delicious.
You could serve a vegan squash soup and a salad. Or how about a wild mushroom vegan risotto, it uses vegetable stock instead of chicken broth. I’ve also had a squash risotto which is very nice also. I prefer peas added to the risotto as well, both for color and taste.My wife's father is a vegan
My wife's father is a vegan
Get this award winning cookbook: The 40 Year Old Vegan by Sandra and Susan SellaniMy wife's father is a vegan
Christmas Dinner Menu......
We used to have a spiral ham, but recently our traditions have changed and we visit relatives on Chrismas eve, when we used to have stuffed cabbage, so we ditched the ham, and moved this dish into the Christmas dinner. Our family is part Jewish and part Protestant, so we’ve always tried to have celebratory meals of both faiths at holiday times. This recipe is from my mother who passed in 2004, and it originated in her Russian parents homes. The secret is the “sweet and sour tomato sauce”, not to be confused with an Italian tomato sauce. We usually accompany it with cooked buttered carrots with dill, some homemade apple sauce from Solebury Orchards in Bucks County, and some good Jewish rye bread or challah and butter. A hearty red wine like a Tempranillo is a good choice. Beer works too.
Here is our approximate recipe as my mother never wrote the measurements down, just the ingredients. It should make a great New Years Day dish for those with other traditional Christmas meals.
It’s also known as Praccus, among families who spoke Yiddish in the home, or is know as Halishkis among those with Polish heritage. (Excuse my spelling).
DIRECTIONS
Ingredients
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
DIRECTIONS
- CABBAGE ROLLS
- 1 teaspoon vegetable oil
- 1⁄4cup diced onion
- 2 lbs lean ground beef
- 2 eggs
- 1⁄2cup water
- 1⁄2cup uncooked rice
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1 large head cabbage
- SWEET-SOUR SAUCE
- 1(16 ounce) can diced tomatoes
- 1(8 ounce) can tomato puree
- 1 cup water
- 1⁄4cup diced onion
- 1⁄3cup firmly packed brown sugar
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1⁄3cup raisins optional
- 1⁄2teaspoon salt
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
normally it is just lump crab meat served cold on a bed of ice, with cocktail sauce on the side, many times in a martini like glass. But I cant speak for their version.
not quite but close..Broccoli Rabe is not made from Broccoli, it made from Broccoli Rabe...
We used to have a spiral ham, but recently our traditions have changed and we visit relatives on Chrismas eve, when we used to have stuffed cabbage, so we ditched the ham, and moved this dish into the Christmas dinner. Our family is part Jewish and part Protestant, so we’ve always tried to have celebratory meals of both faiths at holiday times. This recipe is from my mother who passed in 2004, and it originated in her Russian parents homes. The secret is the “sweet and sour tomato sauce”, not to be confused with an Italian tomato sauce. We usually accompany it with cooked buttered carrots with dill, some homemade apple sauce from Solebury Orchards in Bucks County, and some good Jewish rye bread or challah and butter. A hearty red wine like a Tempranillo is a good choice. Beer works too.
Here is our approximate recipe as my mother never wrote the measurements down, just the ingredients. It should make a great New Years Day dish for those with other traditional Christmas meals.
It’s also known as Praccus, among families who spoke Yiddish in the home, or is know as Halishkis among those with Polish heritage. (Excuse my spelling).
DIRECTIONS
Ingredients
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
DIRECTIONS
- CABBAGE ROLLS
- 1 teaspoon vegetable oil
- 1⁄4cup diced onion
- 2 lbs lean ground beef
- 2 eggs
- 1⁄2cup water
- 1⁄2cup uncooked rice
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1 large head cabbage
- SWEET-SOUR SAUCE
- 1(16 ounce) can diced tomatoes
- 1(8 ounce) can tomato puree
- 1 cup water
- 1⁄4cup diced onion
- 1⁄3cup firmly packed brown sugar
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1⁄3cup raisins optional
- 1⁄2teaspoon salt
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
