Rice-Stuffed Cabbage

Recipe Ingredients

1		Cabbage head
2		Eggs
4 tablespoons	60ml	Grated onion
2 cups	320g / 11oz	Half-cooked rice
2 teaspoons	10ml	Salt
1 1/2 cups	240g / 8.5oz	Seedless raisins
4 tablespoons	60ml	Butter
2		Onions - sliced
1 tablespoon	15ml	Potato flour
2 cups	474ml	Boiling water
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Cinnamon
1/2 cup	118ml	Sour cream

Recipe Instructions

Pour boiling water over the cabbage and let it soak 10 minutes. Remove the top 18 leaves (if not large enough use 24).

Beat the eggs and gradually add the grated onion, rice, 1 teaspoon salt and half the raisins. Place a heaping tablespoon of the mixture on each leaf. Carefully roll up.

Melt butter in a casserole. Lightly brown the sliced onions and cabbage rolls in it. Sprinkle with the potato flour, then add the boiling water, lemon juice, sugar, cinnamon and the remaining salt and raisins. Bake in a 350 degree oven 1 1/4 hours, basting frequently. Stir in the sour cream just before serving. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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