Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Cut the core out of the cabbage and place it in a pot of boiling water for 5-7 minutes, or until the leaves are soft and pliable. Remove from the water and let cool.
2. In a bowl, mix together the ground beef, cooked rice, chopped onion, egg, salt, black pepper, garlic powder, and paprika.
3. Take a cabbage leaf and place a spoonful of the beef mixture in the center. Roll the leaf up, tucking in the sides as you go, and place it seam-side down in the slow cooker. Repeat with the remaining cabbage leaves and beef mixture.
4. In a separate bowl, mix together the diced tomatoes, tomato sauce, and water. Pour the mixture over the cabbage rolls in the slow cooker.
5. Cover the slow cooker and cook on low for 6-8 hours, or until the cabbage is tender and the beef is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours
Temperature:
Low heat setting on the slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 34g
Protein: 25g
Sodium: 930mg
Sugar: 12g
Fiber: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Brown rice can be used instead of white rice
- Diced fresh tomatoes can be used instead of canned tomatoes
Variations:
- Add chopped carrots, celery, or bell peppers to the beef mixture for added flavor and nutrition
- Use a different type of cabbage, such as savoy or Napa cabbage, for a different flavor and texture
- Add a tablespoon of brown sugar to the tomato sauce mixture for a sweeter taste
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the thick stem at the base of each leaf with a paring knife.
- If the cabbage leaves are too small to roll, use two leaves to make one holishke.
- Leftover holishkes can be frozen for up to 3 months.
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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the holishkes on a platter with a sprinkle of chopped parsley or green onions on top.
Garnishes:
Chopped parsley or green onions
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, boil them for a few more minutes until they are soft and pliable.
- If the holishkes are falling apart in the slow cooker, use toothpicks to hold them together.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Holishkes, also known as stuffed cabbage rolls, are a traditional Jewish dish that originated in Eastern Europe.
Flavor profiles:
The holishkes have a savory and slightly sweet flavor from the beef and tomato sauce, with a tender and slightly chewy texture from the cabbage leaves.
Serving suggestions:
Serve the holishkes as a main dish for dinner or as a hearty lunch.
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Region: Jewish/Eastern European