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Holishkes
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Traditional dish for Sukkot |
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Recipe Ingredients:
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2 1/4 pounds lean ground
beef
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Scant 1/2 cup long grain
rice
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4 onions, 2 chopped and 2
sliced
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5 - 8 garlic cloves, chopped
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2 eggs
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3 Tbsps. water
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1 large head of white or
green cabbage
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2 x 14 oz. cans chopped
tomatoes
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3 Tbsps. demerara (raw)
sugar
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3 Tbsps. white wine vinegar,
cider vinegar or lemon juice
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pinch of ground cinnamon
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salt and ground black pepper
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lemon wedges, to serve
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The
Jewish Cooking
the traditions,
techniques, ingredients, and
recipes |
Serves 6 - 8
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
mixtue 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 |
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