This dish is filled with fond and delicious memories of my grandmother’s kitchen and the splendid dinners she unfailingly and lovingly prepared. These were Old World recipes, handed down from mother to daughter for generations. I felt very connected to her when I made this, even though I’ve seen variations of this recipe in other cookbooks. Enjoy!
Prakas (sweet and sour stuffed cabbage)
1 heat of cabbage (2 pounds)
2 pounds ground turkey
1 medium onion, grated
4 cloves garlic, minced
1/4 cup uncooked long-grain rice
salt and pepper to taste
2 sliced onions, for lining the casserole dishes
3/4 cup ketchup
1 1/2 cups tomato juice
3/4 cup brown sugar
juice of 1 large lemon
sour salt
Core the cabbage and place it in a large pot of water to cover. Bring to a boil, then simmer, covered, for 15 minutes, until the cabbage is wilted. Run under cold water and drain.
Preheat the oven to 350 degrees F. Line a 6 quart casserole dish and a 3 quart casserole dish with the sliced onions.
Mix the ground turkey, onion, garlic, rice, salt, and pepper in a large bowl. Assemble the prakas by putting a heaping tablespoon of the meat mixture onto each cabbage leaf. Roll up and then tuck the ends under. Arrange the prakas, seam side down, on top of the onions.
Mix the sauce ingredients (ketchup, tomato juice, brown sugar, lemon juice, sour salt) and adjust to taste. Spoon all of the sauce over the prakas in the two casserole dishes, cover, and bake in the oven for about 2 hours.
Serve the prakas on a platter with sauce spooned over them. Makes about 20 prakas. Sop up any sauce left on your plate with some homemade challah.
I’ve never heard this called prakas – interesting. The challah looks really yummy – also something I have a really hard time resisting – especially fresh out of the oven with butter – oh gawd.
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[…] introduced me to “prakas” aka stuffed cabbage. Boiled cabbage leaves were used to wrap meat and it was served in a sweet […]