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Jewish Recipes --> Recipes --> Vegetable Dishes --> Cabbage

Holishkes - Traditional dish for Sukkot
Serves 6 - 8

Recipe Ingredients:

  • 2 1/4 pounds lean ground beef
  • Scant 1/2 cup long grain rice
  • 4 onions, 2 chopped and 2 sliced
  • 5 - 8 garlic cloves, chopped
  • 2 eggs
  • 3 Tbsps. water
  • 1 large head of white or green cabbage
  • 2 x 14 oz. cans chopped tomatoes
  • 3 Tbsps. demerara (raw) sugar
  • 3 Tbsps. white wine vinegar, cider vinegar or lemon juice
  • pinch of ground cinnamon
  • salt and ground black pepper
  • lemon wedges, to serve

Jewish Cooking (Paperback) by Marlena Spieler
The Jewish Cooking
the traditions, techniques, ingredients, and recipes

Put the beef, rice, 1 tsp. salt, pepper, chopped onions and garlic in a bowl. Beat the eggs with the water, and combine with the meat mixture. Chill.

Cut the core from the cabbage in a cone shape and discard. Bring a very large pan of water to the boil, lower the cabbage into the water and blanch for 1-2 minutes, then remove from the pan. Peel one or two layers of leaves off the head, then re-submerge the cabbage. Repeat until all the leaves are removed.

Preheat the oven to 300 degrees. Form the beef mixture into ovals, the size of small lemons, and wrap each in one to two cabbage leaves, folding and overlapping the leaves so that the mixture is completely enclosed.

Lay the cabbage rolls in the base of a large ovenproof dish, alternating with the sliced onions. Pour the tomatoes over and add the sugar, vinegar or lemon juice, salt, pepper and cinnamon. Cover and bake for 2 hours.

During the cooking, remove the holishkes from the oven and baste them with the tomato juices two or three times.

After 2 hours, uncover the dish and cook for a further 30-60 minutes, or until the tomato sauce has thickened and is lightly browned on top. Serve hot with wedges of lemon.

Cook's tip:

Any leaves that are too small to stuff, or that are left over when the stuffing has been used up, can be tucked into the side of the dish, alongside the stuffed cabbage rolls. Serve the cabbages leaves with the holishkes.

Jewish Cooking: the traditions, techniques, ingredients, and recipes by Marlena Spieler


Demerara Sugar


cinnamon

 
 

Cabbage --> Sukkot Recipes

 
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods