Holishkes
Source of Recipe
The Book of Jewish Food by Claudia Roden
Recipe Introduction
This recipe is similar to the way my mother made Stuffed Cabbage. She used white currants instead of raisins and did use a little honey in addition to the sugar in the sauce. This is a great recipe!
* Exported from MasterCook *
Holishkes
Recipe By : Claudia Roden
Serving Size : 6 Preparation Time :0:00
Categories : Beef ground, Jewish, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large leaves cabbage
-- (white cabbage or Savoy cabbage)
salt
1 medium onion -- finely chopped
2 tablespoons oil
1 pound ground beef
1/2 cup raw rice
pepper
small or torn cabbage leaves
-- to line the bottom of the
-- pan
FOR THE SAUCE:
2 pounds tomatoes -- peeled
or
1 can peeled tomatoes (28 oz) -- liquefied in
-- the food processor
salt
pepper
juice of 1 lemon
4 tablespoons sugar, or to taste
To detach cabbage leaves, cut a deep cone into the core at the stem end with a sharp--pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen one or two layers of leaves. Detach these and plunge again into boiling water to detach more leaves, and continue until you have at least 12 large leaves. Shave off the thickest part of the hard rib if necessary with a knife.
For the filling, fry the onion in oil till soft, then add the meat and stir till it changes color. Add the rice and season with salt and pepper.
Lay the cabbage leaves on a plate, one at a time. Put 2 heaping tablespoons of filling on each leaf near the stem end, and roll up loosely, tucking in both sides so as to trap the filling. The parcel must be loose, not tight, to leave room for the rice to expand without tearing the leaves. Line the bottom of the pan with reject leaves so that the cabbage rolls do not stick. Pack the stuffed rolls, seam side down, close together on top. You can have more than one layer.
Mix the sauce ingredients and pour over the cabbage rolls. Add enough water to cover, and put a small plate on top to keep them from unfolding. Simmer on very low heat for about 2 hours, being careful to add water so that the rolls do not dry out and burn. You may, alternatively, cook the cabbage rolls, covered, in a slow oven for 3 hours.
VARIATION: For a Polish version, which spread to Hassidic strongholds of the Baltic States, add to the sauce a pinch of powdered ginger, 1 tart apple chopped or grated, 4 tablespoons seedless raisins, and 1 or more tablespoons of honey.
Cuisine:
"Jewish"
Source:
"The Book of Jewish Food"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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