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Jewish Stuffed Cabbage. Prakas Recipe. Clean Ingredient Stuffed Cabbage Recipe.
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.
Measure rice, palm sugar, parsley, kosher salt, sour salt and black pepper.
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.
Once water is boiling, use a large slotted spoon or "
" to dunk the cabbage for 15 seconds at a time.
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.
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.
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.
Add tomatoes, juice from 1/2 lemon, palm sugar, kosher salt, sour salt, black pepper and raisin pouch.
Bring to a boil, cover, lower to a simmer and leave simmering while you begin stuffing the cabbage leaves.
Preheat the oven to 350F. Place one cabbage leaf on a flat surface and measure 1/3 cup of the ground beef mixture out.
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.
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.
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.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.