Traditionally, stuffed cabbage rolls, also called parkas or holishkes, were favorites in eastern and central European countries at harvest time. At the Jewish holiday of Succoth, they were among many stuffed vegetables served to symbolize the wish for a plentiful harvest. These days in the country, stuffed cabbage makes a satisfying cold-weather party dish – wonderful with potato pancakes or mashed potatoes. The rolls are even better when prepared 2 to 3 days in advance. They can be frozen for up to 1 month. Sour salt is citric acid, the same as used in pickling and canning. It can be found in drugstores or in supermarkets that have a section of kosher foods.
For the stuffing, Combine in a large bowl:
1 pound ground beef, chicken or turkey
1 large egg
½ cup seasoned dry breadcrumbs
½ cup white rice
½ cup water
1 large carrot, peeled and grated
1 onion, finely chopped
1 clove garlic, minced
Salt and ground black pepper to taste
Bring to a rolling boil in a stockpot:
16 cups (4 quarts) water
1 and ½ tablespoons salt
Cut out the core with a small, sharp knife, then drop stem side down into the water:
1 Savoy or other green cabbage (about 2 pounds)
Boil for 5 to 10 minutes and remove the softened outer leaves. Return the cabbage to the simmering water to continue to soften as you begin to fill the leaves. (Alternatively, freeze the whole cabbage for 24 hours, them remove and separate leaves.) Trim off the back spine of each leaf so it will be supple. With the core end of a leaf near you, hollow side up, place an inch-thick roll of stuffing at the bottom of the leaf, leaving a 1 and ½ inch margin at either side. Fold the right margin over and roll up the leaf loosely – the rice will expand. Tuck the left end into itself, closing the opening. Repeat with the other leaves until all the filling is used. Chop enough of the remaining cabbage leaves to make 1 cup.
Heat in an 8- to 10-quart, heavy pot:
3 tablespoons vegetable oil
Add the chopped cabbage along with:
1 medium onion, chopped
Cook, stirring, over medium-high heat until golden brown. Add:
½ cup dry white wine
Simmer over low heat for 5 minutes. Add:
One 28-ounce can plum tomatoes in puree, broken or cut up
1 cup water
½ cup raisins (optional)
¼ to ½ cup packed brown sugar
8 gingersnaps (2 inches across)
Juice of 1 large lemon
2 chunks sour salt, or ½ teaspoon powdered
Bring to a boil. Place the cabbage rolls seam side down in the sauce; if the sauce does not cover the rolls, add a water to cover. Reduce the heat, cover and simmer for 1 and ½ hours, shaking the pan every 30 minutes to prevent stickin
Serve hot with sour cream or crème fraiche.
Source: Joy of Cooking