and squeezed dry, and the necessary seasoning.
After having mixed all these ingredients well, she puts a heaping table spoonful of the mixture on each leaf, rolls it and closes the corners well. The stuffed cabbage rolls she put into a large pot in which she has first made a bed consisting of one pound of cut onions, one teaspoonful of salt, three-quarters teaspoonful of pepper and one-half pound of beef flanken. After all the cabbage rolls have been placed on this bed, one and one-half glasses of water are added. The pot is allowed to come to a boil. Then it is covered and the cabbage is permitted to simmer slowly over a flame turned low for about one and one-half hours.
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The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
