EUROPEAN CABBAGE ROLLS (HOLISHKES)
These are fussy and time consuming to make, but when cabbage is plentiful in early fall, gather some helping hands and make a big batch to store in the freezer. The ingredients look long but they mix together in one bowl, quickly. Delicious as a meal on their own, or as a side dish for festive meal, no one ever refuses Cabbage Rolls! Some Cabbage tricks for 1 large cabbage. To make cabbage rolls, you need to remove each cabbage leaf from the core. Not a simple task. But here are a few ways. 1. With small sharp knife, cut out cabbage core as deeply as you can. Set whole cabbage in large pot of boiling water and simmer till leaves are tender. Drain in colander and cut off leaves one by one. If some center leaves are still firm, return them to pot and simmer. Then repeat process. Slice the thick vein of the cabbage leaf to make it thin with the leaf. 2. Place whole head of cabbage in plastic bag into freezer at least 2 days, before preparing cabbage rolls. Remove from freezer night before. Remove from the plastic bag, place in colander and allow frozen head to thaw slowly. In the morning core cabbage and limp leaves will separate easily. Pat them dry. 3. Same method as in number 1 except you wrap head of cabbage in waxed paper and heat in microwave till leaves are limp, returning to heat again if inner ones are stubbornly firm. Now you are ready to begin!
Provided by Olha7397
Categories European
Time 2h45m
Yield 30 rolls
Number Of Ingredients 13
Steps:
- For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping tablespoons in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves.
- For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce.
- In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls.
- VARIATIONS:.
- THE MEATLESS WAY: Substitute 3 cups cooked mixed beans, peas and lentils as you like. ( A good combination is cooked garbanzos (chickpeas) and brown lentils). Use 1 cup raw rice. Crush them as you combine with other ingredients. Continue as above. Season to taste.
- HUNGARIAN LAYERED CABBAGE: Use SAVOY cabbage for this dish as it softens when cooked. In a baking pan layer cabbage leaves, meat filling, and sauce, ending with sauce on top. Bake in preheated 350°F oven for 1 hour. Keep warm till serving, cut in squares to serve.
- THE MEATLESS WAY: Try this same method as for Hungarian Layered Cabbage using grated raw potatoes instead of meat filling. Season with finely minced browned onions, salt and pepper. Top casserole with sauce. Bake 1 hour.
- MIDDLE EAST CABBAGE ROLLS: Use ground lamb, COOKED rice, and season with allspice and cinnamon. Layer rolls with lemon juice flavored chicken broth instead of Sweet and Sour Sauce. Cook as in main recipe.
- To Life!
Nutrition Facts : Calories 48.5, Fat 0.1, Sodium 31.8, Carbohydrate 11.9, Fiber 0.5, Sugar 8.5, Protein 0.6
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Tommy Wright
[email protected]I'm not a big fan of cabbage, but I really enjoyed these cabbage rolls. The filling was flavorful and the cabbage leaves were tender. I would definitely make these again.
Sajeeb King
[email protected]These cabbage rolls were a bit too salty for my taste. I think I would use less salt next time.
Jisan Shak
[email protected]I loved the flavor of these cabbage rolls! The filling was so flavorful and the cabbage leaves were cooked perfectly. I will definitely be making these again.
Ahmed Tareq
[email protected]Overall, I thought these cabbage rolls were pretty good. They were easy to make and tasted good. I would definitely make them again.
Terra Vaughn
[email protected]I had a hard time finding cabbage leaves that were large enough to make the rolls. I ended up having to use two leaves for each roll.
Yassmin Ibrahem
[email protected]These cabbage rolls were a bit bland for my taste. I think I would add more spices next time.
Fanily Lee
[email protected]I followed the recipe exactly and the cabbage rolls turned out great. They were flavorful and moist, and the cabbage leaves were cooked perfectly. I served them with mashed potatoes and gravy, and they were a hit with my family.
sarah lewis
[email protected]These cabbage rolls were delicious! The filling was flavorful and the cabbage leaves were tender. I will definitely be making these again.
Nick Carroll
[email protected]I've made these cabbage rolls several times now, and they're always a hit. My family loves them, and I love how easy they are to make. I usually serve them with mashed potatoes and gravy.
RS RAKIB
[email protected]Cabbage rolls are one of my favorite comfort foods, and this recipe is the best I've tried. The filling is flavorful and moist, and the cabbage leaves are cooked perfectly. I will definitely be making this again!