Ingredients with Measurements:
- 1 head of cabbage
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup raisins
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1 can (15 oz.) tomato sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 2 cups water
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the head of cabbage and cook for 10 minutes. Remove from the pot and let cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, egg, breadcrumbs, raisins, salt, black pepper, cinnamon, nutmeg, and allspice. Mix well.
4. Carefully remove the leaves from the cabbage, being careful not to tear them. Lay the leaves flat and place a spoonful of the meat mixture in the center of each leaf. Roll the leaf around the meat mixture, tucking in the sides as you go.
5. Place the rolled cabbage leaves in a baking dish.
6. In a separate bowl, whisk together the tomato sauce, brown sugar, white vinegar, and water. Pour the mixture over the cabbage rolls.
7. Cover the baking dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 30 minutes, or until the cabbage rolls are cooked through and the sauce has thickened.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 391
Fat: 14g
Carbohydrates: 44g
Protein: 22g
Sodium: 1001mg
Sugar: 24g
Fiber: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Quinoa or couscous can be substituted for the rice.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Vegetarian version: omit the ground beef and add chopped mushrooms, carrots, and celery to the rice mixture.
- Spicy version: add 1/2 tsp. of red pepper flakes to the meat mixture.
- Mediterranean version: add chopped parsley, mint, and lemon zest to the meat mixture.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the tough stem from the center of each leaf.
- Leftover cabbage rolls can be frozen for up to 3 months.
- Serve with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake at 350°F for 20-30 minutes, or 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:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
Suggested side dishes:
- Israeli salad
- Hummus and pita bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the cabbage leaves tear while rolling, use toothpicks to hold them together.
- If the sauce is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of water and whisk into the sauce. Bring to a boil and simmer until thickened.
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 meat and rice mixture and cooked in a sweet and sour tomato sauce.
Flavor profiles:
This dish is sweet and tangy, with a savory meat and rice filling.
Serving suggestions:
Serve hot with a side of mashed potatoes and roasted vegetables for a comforting and satisfying meal.
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Region: Polish