Sauce for Stuffed Cabbage Balls
Try this Sauce for Stuffed Cabbage Balls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
stuffed
chicken
ginger
tomato
ketchup
lemon
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 c water
- 2 tb tomato ketchup
- 1 chicken bouillon cube;
- 2 tomatoes; skinned and grated
- 2 tb golden syrup
- 1 tb brown sugar; up to 2
- 1 lg lemon; ( i personally always
- 6 ginger snaps; crushed,
- Carbohydrate 29.0462 g
- Cholesterol 0 mg
- Fat 0.149 g
- Fiber 0.0900000035762787 g
- Protein 0.522 g
- Saturated Fat 0.0129 g
- Serving Size 1 1 Serving (177g)
- Sodium 510.147 mg
- Sugar 28.9561999964237 g
- Trans Fat 0.0842 g
- Calories 108 calories
SOURCE: THE NEW MYRNA ROSEN COOKBOOK (Myrna Rosen is a well-known South African cook, who now lives in Cincinatti USA and her books are published world-wide) This is for use with Stuffed Cabbage made from 1kg (2lb) mince (ground) beef Combine all ingredients EXCEPT GINGER SNAPS and pour over prepared cabbage parcels. Simmer covered over low heat for about 1 1/2 hours. Thicken sauce with crushed ginger snaps (use more if necessary) and adjust seasonings. Transfer stuffed cabbage and sauce to a large casserole dish and arrange in a single layer. Place in a 180 celcius oven (350 fahrenheit) to brown, approximately 1/2 hour. Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@global.co.za> on Jun 4, 1998
