HOLISHKES (STUFFED CABBAGE)
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance. Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars. There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.
Provided by Sharon Lebewohl
Categories Citrus Egg Garlic Onion Rice Tomato Vegetable Sukkot Kosher Cabbage
Yield Makes 7 pieces
Number Of Ingredients 22
Steps:
- 1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.
- 2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
- 3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. 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). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult - persevere.
- 4. Set out a baking tray neat the stove. 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. The outer leaves will begin to fall off. 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. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.
- 5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) 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. The spine should be vertical in the center of tour roll.
- 6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.
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Max Hubert Jean Francois
[email protected]This recipe was easy to follow and the stuffed cabbage turned out great! I especially loved the tangy tomato sauce. I'll definitely be making this again.
Donavon Anderson
[email protected]Overall, this was a good recipe. The stuffed cabbage was tasty and the sauce was flavorful. However, I found that the cabbage leaves were a bit too thick and tough for my liking. Next time, I'll try using thinner leaves.
Prince Albert
[email protected]The stuffed cabbage was a bit too salty for my taste. I think I'll reduce the amount of salt in the filling next time.
NNS Art Gallery
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different recipe next time that doesn't require as much prep work.
M Salman Khan
[email protected]I'm not a huge fan of cabbage, but I was pleasantly surprised by how much I enjoyed this dish. The cabbage leaves were tender and flavorful, and the filling was savory and moist. The sauce was also very tasty, with a nice balance of sweetness and aci
Sb Bayzid Singra Nator Mahir
[email protected]I'm a vegetarian, so I made a few modifications to the recipe. I used a mixture of quinoa and lentils for the filling, and I omitted the beef broth from the sauce. It turned out really well! The stuffed cabbage was hearty and flavorful, and the sauce
malik jameel
[email protected]This recipe was easy to follow and the stuffed cabbage turned out great! I especially loved the tangy tomato sauce. I'll definitely be making this again.
Zorifyer
[email protected]Great recipe! The stuffed cabbage was delicious and the sauce was perfect. I made a few minor changes to the recipe, such as using ground turkey instead of beef and adding a bit more garlic. It turned out great!
Ekta Rayamajhi
[email protected]The stuffed cabbage was a bit dry. I think I should have cooked it for a shorter amount of time. The sauce was also a bit too salty for my taste.
Goni Muhammad Hassan
[email protected]This recipe was a bit bland for my taste. The filling lacked flavor and the sauce was too watery. I think I'll try adding more spices and herbs next time.
Shahzia Khalid
[email protected]Overall, this was a great recipe. The stuffed cabbage was tasty and the sauce was flavorful. However, I found that the cabbage leaves were a bit too thick and tough for my liking. Next time, I'll try using thinner leaves.
Aryanvai Shuvo
[email protected]This recipe was a bit time-consuming, but the results were well worth the effort. The stuffed cabbage was delicious, and the sauce was incredibly flavorful. I'll definitely be making this again for special occasions.
Naresh Bhai
[email protected]I've tried many stuffed cabbage recipes over the years, but this one is by far the best! The filling is perfectly seasoned, the cabbage leaves are cooked to perfection, and the sauce is simply amazing. Five stars!
Jake Corby
[email protected]This dish was a labor of love, but it was totally worth it! The stuffed cabbage was so tender and flavorful, and the sauce was divine. My family loved it, and I'll definitely be making it again.
Angela Melucci
[email protected]I'm not usually a fan of stuffed cabbage, but this recipe changed my mind! The combination of the tangy cabbage leaves, savory filling, and rich sauce was simply irresistible. Highly recommended!
Eva Matthews
[email protected]This recipe was a hit! The stuffed cabbage turned out perfectly, with a moist and flavorful filling wrapped in tender cabbage leaves. The tomato sauce was also delicious, with a nice balance of acidity and sweetness. Will definitely be making this ag
Myckie Fortaliza
[email protected]Holishkes, the stuffed cabbage dish, was an absolute delight! The cabbage leaves were tender, the filling flavorful, and the sauce incredibly rich. I'm definitely adding this recipe to my favorites list.