Ingredients with Measurements:
- 1 large head of cabbage
- 2 cups of mashed potatoes
- 1 leek, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 cup of vegetable broth
- 1/2 cup of tomato sauce
- 1/4 cup of brown sugar
- 1/4 cup of apple cider vinegar
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and place them in the boiling water for 3-4 minutes until they are pliable.
3. Remove the cabbage leaves from the water and place them in a bowl of ice water to stop the cooking process. Drain and set aside.
4. In a mixing bowl, combine the mashed potatoes, chopped leek, olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
5. Take a cabbage leaf and place a spoonful of the potato and leek mixture in the center. Roll the cabbage leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
6. In a baking dish, combine the vegetable broth, tomato sauce, brown sugar, and apple cider vinegar. Mix well.
7. Place the cabbage rolls in the baking dish, seam side down. Pour the sauce over the cabbage rolls.
8. Cover the baking dish with aluminum foil and bake for 45-50 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly and the cabbage rolls are browned.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 42g
Protein: 5g
Sodium: 780mg
Sugar: 22g
Fiber: 6g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use mashed sweet potatoes or cauliflower.
- Instead of leek, you can use chopped onion or shallots.
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of tomato sauce, you can use diced tomatoes or tomato puree.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of apple cider vinegar, you can use red wine vinegar or white vinegar.
Variations:
- You can add ground beef or turkey to the potato and leek filling for a meatier version.
- You can add chopped carrots, celery, or bell peppers to the sauce for extra flavor and nutrition.
- You can use different spices and herbs in the filling and sauce, such as thyme, rosemary, or cumin.
Tips and tricks:
- Make sure to remove the tough stem from the cabbage leaves before filling and rolling them.
- You can use toothpicks to secure the cabbage rolls if they are not staying closed.
- You can make the filling and sauce ahead of time and store them in the refrigerator until ready to use.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the sauce spooned over the top. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
Holishkes with Potato and Leek Filling pairs well with roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
Suggested side dishes:
Roasted vegetables, mashed sweet potatoes, or a green salad.
Troubleshooting advice:
- If the cabbage leaves are tearing, try blanching them for a shorter amount of time or using a different type of cabbage.
- If the sauce is too thick, add more broth or water to thin it out.
- If the cabbage rolls are not cooking through, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the cabbage leaves thoroughly before using them. Store leftovers in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Holishkes are a traditional Jewish dish that originated in Eastern Europe. They are typically made with ground meat and rice filling, but this vegetarian version uses mashed potatoes and leeks.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with a side of roasted vegetables or mashed sweet potatoes.
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Region: Polish