Stuffed Cabbage: Holishkes - meat

Posted by : Lita Lotzkar

Many of the foods that we think of as Jewish are not unique to Jewish
culture. Stuffed cabbage, a traditional Jewish dish, is common in Eastern
Europe. Blintzes and knishes are familiar to all Germans, not just Jewish
ones. Falafel and hummus, increasingly thought of as Israeli-Jewish foods, can
be found in any Greek restaurant. But the combination of these varied foods
into one style of cooking, along with our own innovations, is uniquely Jewish.


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Holishkes are cabbage leaves stuffed with meatballs in a tomato-based
sweet-and-sour sauce. They are known by many different names (galuptzi,
praakes, stuffed cabbage), and are made in many different ways, depending on
where your grandmother came from.

    * 8-10 leaves of cabbage

    * Filling:
      o 1 lb. ground beef
      o 1/2 cup matzah meal
      o 1 large grated onion
      o 2 grated carrots
      o 1/2 tsp. garlic powder
      o a handful of minced parsley
      o 2 eggs

   * Sauce:

      o 16 oz. can of tomato sauce
      o 1/4 cup of lemon juice
      o 1/2 cup of brown sugar

Gently remove the cabbage leaves from the head. You want them to be intact It
may help to steam the head briefly before attempting this. Boil the leaves for
a minute or two to make them soft enough to roll.

Combine the sauce ingredients in a saucepan and simmer, stirring, until the
sugar dissolves (it will dissolve faster if you pour the lemon juice over it).
Pour about 1/4 of the sauce into the bottom of a casserole dish or lasagna

Combine all of the filling ingredients in a bowl. Make a ball out of a
handful of the filling and roll it up in a cabbage leaf, rolling from the soft
end to the spiny end. Put the resulting roll into the casserole dish with the
sauce. Do this until you use up all of the filling, making 8-10 cabbage rolls.
Then pour the remaining sauce over the top.

Bake approximately 30 minutes at 350 degrees.

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