Holishkes (Stuffed Cabbage)
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
39
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Onion (finely chopped)2 cups
Water1.5 tsps
Salt1 tsp
Pepper1 tsp
Cinnamon1 cup
White Sugar1 cup
Brown Sugar1 cup
White VinegarDirections:
1
In a large bowl, combine all the stuffing ingredients
2
Stir them with a fork, then mix thoroughly with your hands
3
Cover and refrigerate
4
In another bowl, thoroughly mix all sauce ingredients
5
Cover and refrigerate
6
Fill a very large stockpot three-quarters full with water and bring to a rapid boil
7
While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core)
8
Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep
9
This is a bit difficult — persevere
10
Set out a baking tray neat the stove
11
Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water
12
The outer leaves will begin to fall off
13
Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray
14
Try not to tear the leaves
15
When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them
16
Wash the leaves carefully in cold water
17
With a small, sharp knife, trim off the tough outer spines and discard them
18
Find your largest leaves, and set them out on a plate
19
Set out all other leaves on another plate
20
One at a time, line each large leaf with another large leaf or two smaller leaves
21
(The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking
22
Be sure to align the spines of inner and outer leaves
23
) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers
24
The spine should be vertical in the center of tour roll
25
Stir the 4 cups of chopped cabbage into the sauce
26
Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot
27
Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover
28
Cover pot and simmer for 1 hour and 45 minutes
29
Serve with boiled potatoes and a vegetable
30
In a large bowl, combine all the stuffing ingredients
31
Stir them with a fork, then mix thoroughly with your hands
32
Cover and refrigerate
33
In another bowl, thoroughly mix all sauce ingredients
34
Cover and refrigerate
35
Fill a very large stockpot three-quarters full with water and bring to a rapid boil
36
While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core)
37
Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep
38
This is a bit difficult — persevere
39
Set out a baking tray neat the stove
40
Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water
41
The outer leaves will begin to fall off
42
Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray
43
Try not to tear the leaves
44
When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them
45
Wash the leaves carefully in cold water
46
With a small, sharp knife, trim off the tough outer spines and discard them
47
Find your largest leaves, and set them out on a plate
48
Set out all other leaves on another plate
49
One at a time, line each large leaf with another large leaf or two smaller leaves
50
(The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking
51
Be sure to align the spines of inner and outer leaves
52
) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers
53
The spine should be vertical in the center of tour roll
54
Stir the 4 cups of chopped cabbage into the sauce
55
Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot
56
Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover
57
Cover pot and simmer for 1 hour and 45 minutes
58
Serve with boiled potatoes and a vegetable