Try your hand at this classic Erev Yom-Kippur dish
Cabbage
1 cup water
4 cups shredded white cabbage
Meatballs
2 pounds ground beef
1 large egg
1/2 cup tomato sauce
1/4 cup matzo meal
1/2 teaspoon paprika
1/2 teaspoon garlic powder or 1 clove garlic, crushed
1/8 teaspoon black pepper
Sauce
2 cups tomato sauce
2 tablespoons lemon juice, or to taste
3 tablespoons packed brown sugar, or to taste
1 tablespoon onion soup mix
1 tablespoon white vinegar
1 tablespoon teriyaki sauce
pinch of ground ginger
Prepare the Unstuffed Cabbage
Bring water to a boil in a five-quart Dutch oven and add shredded cabbage. Cover and let cabbage steam for five minutes.
Meanwhile, in a large bowl, combine ground meat, egg, tomato sauce, matzo meal, and spices into a mixture that holds together. Using the palm of your hand, form balls that are one inch in diameter. You will have 24 meatballs.
Place meatballs on top of cabbage. Cover and continue to cook over low heat while you combine all sauce ingredients in a bowl. Pour sauce over meatballs and cook, covered, for one hour.
Adjust seasoning to taste before serving over rice, pasta, quinoa, or mashed potatoes. This freezes well.
Recipe from Kosher.com
