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Stuffed Cabbage {Prakas}
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
 

Jewish Stuffed Cabbage. Prakas Recipe. Clean Ingredient Stuffed Cabbage Recipe.

Course: Mains
Cuisine: Jewish
Keyword: Prakas, Stuffed Cabage
Servings: 16 servings
Calories: 250 kcal
Author: Alyssa Brantley
4.5 from 2 votes
Ingredients
  • 2 large heads green cabbage about 2 pounds each, cores removed and blanched
For The Sauce:
  • 3 tablespoons olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 3 28-ounce cans crushed tomatoes
  • 1/2 medium lemon juiced
  • 1/4 cup raisins wrapped in cheesecloth (see NOTES)
  • 1 cup coconut palm sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons sour salt see NOTES for substitution
  • 1/2 teaspoon freshly ground black pepper
To Make The Filling:
  • 2 1/4 pounds lean ground beef
  • 3/4 cup uncooked white basmati rice
  • 1/2 cup finely chopped yellow onion
  • 3 large eggs
  • 1 tablespoon dried parsley or 3 Tablespoons finely chopped fresh parsley
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Instructions
To Prepare:
  1. Put a very large pot of unsalted water on to boil. Use a paring knife to gently remove the core of the cabbage. This is easiest if you make a couple of slices around the core and then nudge it out with a butter knife or spoon. Take care not to damage or rip the leaves as you need them while for wrapping the Prakas.

  2. Finely chop yellow onion for both the sauce and meat mixture (I used the food processor to save time!)
  3. Place raisins in cheesecloth and secure with twine or a silicone rubber band.
  4. Measure rice, palm sugar, parsley, kosher salt, sour salt and black pepper.

  5. In a large mixing bowl, combine ground beef, uncooked rice, 1/2 cup onion, eggs, parsley, salt and pepper. Use your hands to mix until ingredients are incorporated.

To Cook:
  1. Once water is boiling, use a large slotted spoon or "spider strainer" to dunk the cabbage for 15 seconds at a time. [img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0324-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11445"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0325-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11446"]
  2. Remove cabbage to a baking sheet or other large tray and gently peel off outer leaves. If you get resistance, dunk the cabbage back in the boiling water for another 15 seconds and try again. Repeat this until all the leaves are off. Take care not to rip any leaves and set aside the very small inner leaves for sauteing, stir-fry or another use.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0326-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11447"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0327-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11448"]
  3. Grab a paring knife and gently shave the outer rib off of each leaf, taking care not to slice through. You just want to take enough off so that the leaves are easy to roll. It's very similar to the technique I used here for collard greens.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0333-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11452"]
  4. Heat a large (oven safe) dutch oven over medium heat. Once hot, add olive oil and then 1 1/2 cups finely chopped onion along with a pinch of salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, until onions are soft and starting to brown.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0323-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11444"]
  5. Add tomatoes, juice from 1/2 lemon, palm sugar, kosher salt, sour salt, black pepper and raisin pouch.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0329-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11449"]
  6. Bring to a boil, cover, lower to a simmer and leave simmering while you begin stuffing the cabbage leaves.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0332-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11451"]
  7. Preheat the oven to 350F. Place one cabbage leaf on a flat surface and measure 1/3 cup of the ground beef mixture out.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0335-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11453"]
  8. Fold up the bottom, pushing the beef mixture down and making somewhat of a tight "packet". Next, fold each side down and then roll the cabbage closed.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0336-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11454"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0337-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11455"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0338-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11456"]
  9. Some leaves will be short enough that they will just sit underneath the cabbage roll and others will be too long and need to be tucked in.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0341-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11459"]
  10. Repeat until all of the meat mixture is gone. You should have approximately (depending on size of cabbage leaves) 16 cabbage rolls.
  11. Gently place each cabbage roll in sauce, try to keep the seams on the bottom and make sure they are all submerged in the sauce so they cook evenly.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0344-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11460"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/01/IMG_0346-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11461"]
  12. Cover and place in the oven for 90 minutes. Remove from oven, remove raisin packet, adjust salt and pepper if necessary, serve and Enjoy!
Nutrition Facts
Stuffed Cabbage {Prakas}
Amount Per Serving (1 Prakas)
Calories 250 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 1217mg53%
Potassium 734mg21%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 14g16%
Protein 18g36%
Vitamin A 365IU7%
Vitamin C 17.2mg21%
Calcium 71mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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