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
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