Holishkes - Stuffed Cabbage (Sukkos)
Item
Title
Holishkes - Stuffed Cabbage (Sukkos)
Description
A recipe for Holishkes - Stuffed Cabbage for the Sukkot holiday
Creator
Robyn Gallagher
pages
12
transcription
Ingredients
1 large fresh cabbage
2 lb. lean ground beef
1 c. rice, cooked
1 large onion, chopped
Dash of sage
Salt
Pepper
2 small cans tomato paste
1 can tomatoes
3 Tbsp. vinegar
2 Tbsp. brown sugar
15 bay leaves
3 ginger snaps
Directions
Boil cabbage, head down, in covering water. Cook for 10 minutes until slightly tender. Separate leaves. On large leaves, gently trim veins off leaves. Set aside. Mix together meat, rice, onion, sage, salt, pepper and about 3 teaspoons of paste. Fill cabbage leaves with generous helping of meat mixture. Place meat at bottom of leaf, roll up once, fold over side to center; roll up rest of the way. Place roll, seam down, in a large roasting pan. Cover with tomatoes, paste, 1 paste can of water, vinegar, brown sugar, bay leaves and ginger snaps. Cook, covered, 3 to 4 hours.
1 large fresh cabbage
2 lb. lean ground beef
1 c. rice, cooked
1 large onion, chopped
Dash of sage
Salt
Pepper
2 small cans tomato paste
1 can tomatoes
3 Tbsp. vinegar
2 Tbsp. brown sugar
15 bay leaves
3 ginger snaps
Directions
Boil cabbage, head down, in covering water. Cook for 10 minutes until slightly tender. Separate leaves. On large leaves, gently trim veins off leaves. Set aside. Mix together meat, rice, onion, sage, salt, pepper and about 3 teaspoons of paste. Fill cabbage leaves with generous helping of meat mixture. Place meat at bottom of leaf, roll up once, fold over side to center; roll up rest of the way. Place roll, seam down, in a large roasting pan. Cover with tomatoes, paste, 1 paste can of water, vinegar, brown sugar, bay leaves and ginger snaps. Cook, covered, 3 to 4 hours.
