Stuffed Cabbage,Jewish Recipes?

I have several recipes and none of them say to pre cook the beef. Am I supposed to make the rice beef mixture with raw meat or is it supposed to be browned first?Stuffed Cabbage,Jewish Recipes?
To the first answerer: a Jewish recipe with pork? I don't think so.





Cabbage rolls are something seen in many Eastern European countries, and some Middle Eastern and Central Asian countries as well. In Jewish cuisine, of course beef would be used.





I've always seen raw meet mixed with rice. The stuffing is rolled into cabbage leaves and they cook for a long time, so it does get done.





The recipe I always use is here: http://rozminsrecipes.blogspot.com/2008/鈥?/a>





It's almost identical to my boyfriend's mom's (he is from Ukraine). But she usually uses a mix of beef and pork. In Ukraine they're called Golubtsy.Stuffed Cabbage,Jewish Recipes?
Here is an original jewish recipe for Halupkis - Stuffed cabbage rolls. They slightly cook the meat before stuffing into cabbage.





1 large cabbage


2 pounds ground meat - beef and pork


1 cup cooked rice


1 medium onion, chopped fine


2 eggs


2 teaspoons pepper


2 tablespoons butter





***Sauce***


1/2 cup ketchup


2 tablespoons vinegar


1 tablespoon sugar


2 cups water








For Stuffed Cabbage: Remove core from cabbage and scald the head in boiling water. Remove a few leaves at a time as they wilt and let them cool on paper towels. Cut out the hard part of the stem of each leaf leaving the wilted leaf part.





Saute onion in butter slightly and combine with the meat, eggs, rice and seasonings. Spread each leaf with about 1/4 cup of meat, less in smaller leaves. Wrap meat mixture inside of the cabbage leaves to form a little pillow. Place cabbage rolls in a large crockpot. Cover with sauce. Cook on low all day or over night.





For Sauce: Heat in saucepan until sugar dissolved
I am not Jewish but we also have stuffed cabbage or cabbage rolls to be more precise.


In my recipe; you mix raw ground beef, rice, some tomato paste, mint, black pepper and salt. Also, before stuffing the cabbage leaves, first you dip them in boiling water for a few second so that they become softer and easy to roll. Then you put some stuffing and roll them as egg rolls. You have to place them in a cooking pot one by one, add some water and preferable to put a heavy plate on them (to create pressure and stop them moving around) and cook in slow heat.





This recipe requires to know how to it well (if you don't roll well or if the spicing is bad, it won't taste as well) and known as a relatively hard to prepare.
It should be raw. Pre-browned meat would never come together into a cohesive filling. It will be too crumbly. Plus the juices from the cooking beef add to the flavor.





Think of it as similar to a mini meatloaf inside the cabbage.