Ingredients with Measurements:
- 1 head of cabbage
- 1 pound of ground beef
- 1 cup of cooked white rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of beef broth
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the cabbage and cook for 5 minutes. Drain and let cool.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until caramelized, about 10 minutes.
4. In a mixing bowl, combine the ground beef, cooked rice, caramelized onions, tomato paste, paprika, salt, and black pepper.
5. Carefully remove the cabbage leaves, one at a time, and place them on a cutting board. Cut off the thick stem at the bottom of each leaf.
6. Spoon about 1/4 cup of the beef mixture onto the center of each cabbage leaf. Roll up the leaf, tucking in the sides, and place seam-side down in a baking dish.
7. Pour the beef broth over the holishkes and cover the dish with foil.
8. Bake for 45 minutes.
9. In a small bowl, whisk together the sour cream and chopped parsley.
10. Serve the holishkes hot, topped with the sour cream mixture.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Vegetable broth can be used instead of beef broth.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add diced carrots or celery to the beef mixture for extra flavor and nutrition.
- Use Swiss chard or collard greens instead of cabbage.
- Top the holishkes with grated cheese before baking.
Tips and tricks:
- Use a sharp knife to cut off the thick stem of the cabbage leaves.
- Don't overfill the cabbage leaves with the beef mixture, or they will be difficult to roll up.
- Use toothpicks to secure the holishkes if they are not staying rolled up.
- Let the holishkes cool for a few minutes before serving, as they will be very hot.
Storage instructions:
Leftover holishkes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the holishkes in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the holishkes on a platter, garnished with fresh parsley.
Garnishes:
Fresh parsley or grated cheese
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Green salad with vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the holishkes are falling apart, try using toothpicks to secure them.
- If the beef mixture is too dry, add a splash of beef broth or water to moisten it.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Holishkes are a traditional Jewish dish that originated in Eastern Europe. They are typically made with cabbage leaves stuffed with a mixture of ground beef, rice, and spices.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve the holishkes hot, topped with sour cream and fresh parsley.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Jewish/Eastern European
Taste: Sweet, Savory, Tangy, Umami, Caramelized