Cabbage Rolls Holishkes Recipes

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.

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!

Steps:

• Core cabbage and blanch for 12 minutes in boiling salted water.
• Remove, cool, and separate large leaves; reserve for formula.
• Mix beef, rice, vegetables, seasonings and eggs.
• Blend thoroughly, but keep mixture as light as possible.
• Scale 2 oz portions of meat mixture.
• Place on flattened cabbage leaves, folding ends of cabbage leaves to the center and rolling securely but not too tight as the mixture will expand due to the rice.
• Prepare 12 units.
• Butter a baking pan and place cabbage rolls close together in the pan.
• Combine the balance of the ingredients.
• Add additional water to barely cover cabbage rolls, if required.
• Cover and bake for 45 minutes at 350°F.
• Remove cover and bake 20 more minutes.
• Serve with 1 oz sauce.

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.