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Recipe adapted from 97 Orchard by Jane Ziegelman (Harper Collins)

This stuffed-cabbage recipe is from Frieda Schwartz, born on the Lower East Side in 1918. Her special touch is the addition of grated apple to the filling.


1 pound ground beef
1 egg
3 cups canned tomatoes
1/2 teaspoon pepper
beef bones
1 peeled and grated apple
3 tablespoons uncooked rice
3 tablespoons cold water
4 tablespoons grated onions 

3 teaspoons salt
1 cabbage
Lemon juice and brown sugar to taste


Pour boiling water over cabbage. Let stand 15 minutes. Separate the leaves. Remove the thick stem from the outside of each leaf.

Prepare the sauce in a saucepan by combining tomatoes, salt, pepper and bones. Cook 30 minutes, covered.

Mix beef, rice, onion, egg, apple and water.

Place a heaping tablespoon of the mixture in a cabbage leaf. Roll leaf around mixture; add to sauce.

Season with lemon juice and brown sugar (to taste). Cook 2 hours.


Recipes: Meat, Stuffed Cabbage, Kosher

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