Mom-Mom's Prokas (Stuffed Cabbage)
Erica Silverman
This may sound labor-intensive, but it’s well worth the effort! It’s a traditional recipe handed down from my mother. Enjoy!
ingredients
- Filling:
- 1 lb. Ground turkey or beef
- 2 Tblsp. Rice (omit for Passover)
- Garlic (fresh or powder)
- Pepper
- 2 egg whites
- 1/2 cup bread crumbs (or matzoh meal)
- 2 Tblsp. Tomato sauce
- 1 Tblsp. Raisins
- 1 head Cabbage
- Sauce:
- Large can (28 oz.) tomato sauce
- 1 can cranberry sauce
- 1 grated carrot
- 1 grated onion
- 1 clove garlic
- 1 can tomato sauce and 1 can cranberry sauce, filled with water
directions
- 1
Freeze the cabbage and then defrost—the leaves will be soft
- 2
Start to simmer the sauce
- 3
Fill each cabbage leaf with meat/turkey and roll up
- 4
Put stuffed cabbage in the simmering sauce
- 5
Put prunes, apricots, raisins, dried cranberries in the pot
- 6
Cook on low for 2-2 1/2 hours.
- 7
May add sugar, lemon juice, syrup—taste to see.
notes
with love and best wishes
Source: Renee Sackey
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