All Things Stuffed

Stuffed Vine Leaves

Ingedients

2 or 3 dozen (depending on size of leaf) vine leaves or parboiled grape leaves

BEEF PREPARATION FOR STUFFING

1 1/2 lbs. ground beef (tenderloin and neck meat)

1 large onion (grated)

1 t. salt

Dash of pepper

2 eggs

SAUCE PREPARATION

1 large onion

1 green pepper

2 stalks celery

3 Ts. chicken fat (melted)

1 c. tomato juice

1/2 c. brown sugar

2 Ts. Honey

3/4 c. raisins

2 lemons (juice and pulp)

1 c. water

1 T. salt

Instructions

Soak leaves in cold water for 1/2 hour. Sauté onion, pepper and celery in chicken fat—add all other ingredients. Put a heaping t. of the meat filling into each leaf. Fold leaf, tuck in edges, with stem sticking out. Put into the simmering mixture and cook on low flame for one hour. Crush 3 ginger snaps to thicken mixture or thicken with a paste of flour and water as in other recipes.

Stuffed Cabbage (hulubtzes or prakes)

Ingredients

1 large head of cabbage

PREPARATION FOR THE BEEF FILLING

1 1/2 lbs. ground beef (tenderloin and neck meat)

1 large onion (grated)

1 t. salt Dash of pepper

2 eggs

1/2 c. cooked rice (optional)

1 lb. (or more) flanken

SAUCE PREPARATION

1 large onion

1 green pepper

1 stalk celery

3 Ts. chicken fat

1 c. tomato juice

1/2 c. brown sugar

2 Ts. Honey

3/4 c. raisins

1 T. salt

2 lemons (juice and pulp)

1/2 c. water

Instructions

Put the whole head of cabbage in a large pot with water to cover, and salt. Boil covered for about 10 minutes. Plunge cabbage into cold water to cool, and separate leaves.Mix ground beef with seasoning, eggs and grated onion. Sauté onion, celery and green pepper in chicken fat, add all other sauce ingredients and simmer. Put heaping T. of prepared meat into each cabbage leaf, roll, tuck in edges and put into the simmering sauce. Cut what is left of the cabbage into wedges and put into sauce. Add the flanken and cook on low flame for 1 & 1/2 hours. The added flanken will take on the flavoring of the stuffed cabbage, add flavoring to the cabbage and give you an additional meal to serve with the cabbage wedges as a vegetable.

Stuffed Green Peppers

Ingredients

MEAT PREPARATION1 1/2 lbs. ground beef (tenderloin and neck meat)

1 large onion (grated)

1 t. salt

Dash of pepper

2 eggs

1/2 c. cooked rice (optional)

SAUCE PREPARATION

1 large onion

1 green pepper

1 stalk celery

2 Ts. chicken fat

1 c. tomato juice

1/2 c. brown sugar

2 Ts. honey

3/4 c. raisins

2 lemons (juice and pulp)

1 T. salt (level)

1 c. water

1 dozen green peppers

Instructions

Boil the green peppers in salted water for about 15 minutes, drain and cool. Cut into halves. Scoop out all seeds and white substance. Prepare meat with all given ingredients and fill pepper cavities.Cut up onion, celery and one green pepper into small pieces and sauté in chicken fat. Add all other ingredients and bring to a boil. Put stuffed peppers into boiling sauce; lower flame, cover and simmer for 1 hour. Thicken with either ginger snaps or flour thickening and keep on flame for another 15 minutes.

Note

Throughout the website, wherever a recipe calls for salt, use coarse salt.

Also Note:

c. stands for cup

T. stands for tablespoon

t. stands for teaspoon

and don't forget salt stands for coarse salt.