Have you ever tried this Eastern European Jewish delicacy? I find it always be warm and comforting in that way traditional recipes always are. Here’s how we make ours:
-Ground beef – mix 1 lb. with 1/2 a chopped onion, 1 egg, 1 tablespoons of bread crumbs, 1 tablespoon garlic, 1 tablespoon salt and pepper. Form into meatballs.
-Boil one head of cabbage until the leaves begin to peel off, it should take about 10 minutes.
-Wrap each meatball in a cabbage leaf. Then pour over your favorite tomato sauce and some ketchup.
-Bake at 400 for about 45 minutes until the meatballs are cooked through. Enjoy!
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Oh girl, my great grandma used to make these when I was a little girl. We went to her house for the day, every weekend. I could smell them cooking when my mom pulled up in the driveway. GG definitely contributed to my love of cabbage! Thanks for the memory reminder.
I really dislike these shorts.
❤
My grand mother use to serve jalupki. They are similar, but your recipe is so much simpler. Thank you! 😊
plant based meat for me and I would love these. beyond meat with the cabbage.
That's yum it's our family tredion too. Made especially on suckot. It's called in Yidush kol (cabbage) mevaser (with meat) that is to remind us the special preyer u say on suckot "kol mevaser, mevaser ve'omer"
Looks so good!
THOSE LOOK DELICIOUS ILL MAKE SOME TOMORROW I HAVE ALL THE INGREDIENTS 👍🥰🦋🦋🦋🌻🌻🌻🐝
Loved this, Marion. That beautiful cabbage really added something special to the rolls. Delicious!
reminds me of sarmale!
Any seasoning suggestions for the meatballs themselves? Obviously onions, but what else do you typically add?
My Holishkis recipe is in need for a revamp… I’m looking for something to update them. I’d love to know what you use in yours! 😃