Stuffed Cabbage

Liz Elgarten

Liz and Herman Elgarten and their children, Michael, Ken and Lisa were backyard neighbors in Randolph and became really good friends. Liz had lots of good recipes. I remember helping her cook and make appetizers for various celebrations like Carol's wedding shower.



Liz, facing the camera; me back to camera; and Penny, one of the family dogs, around Christmas, we think in the early 1970s. Carol says, "Penny was young in that photo." But my hair was long, so I wasn't living at home anymore.

For the stuffing, mix together:

• chopped meat
• uncooked rice
• salt and pepper to taste
• parsley flakes
• 1 can tomato sauce
• 1 egg

For the sauce:

• 1 can tomato sauce
• salt and pepper to taste
• 1 small onion, sliced
• 1 bay leaf
• water almost to cover

To make it sweet and sour sauce, add:

• sugar
• vinegar
• fresh dill

There are no directions for assembly. Here is my suggestion, simplifying directions in the Horizon Cookbook (which says to boil for an hour and then transfer to a casserole and bake for another half hour).

Steam or blanch cabbage leaves just long enough to make them flexible. Cut out big, stiff center ribs.

Place about 1 tablespoon filling in a cabbage leaf, roll it up, and tuck in the ends. Place the packets in a casserole dish.

Pour the sauce over the rolls until they are almost completely covered. Bake at 375°F for an hour or longer, until the stuffing is thoroughly cooked and the sauce is thick.

Liz says: "Optional but good (yummy)":

1. Add sliced raw carrots to sauce
2. Serve with sour cream on top.