---------------------------------------------------------------- From: Albert & Lita Lotzkar Newsgroups: rec.food.recipes Subject: Holishkes - Stuffed Cabbage Followup-To: rec.food.cooking Date: 29 Sep 1998 05:18:45 -0600 Organization: home.com Reply-To: alotzkar@home.com NNTP-Posting-Host: boofura.swcp.com Tommy Pickles -- Tommy.Pickles.nick@night.com Tommy Pickles wrote: Recently I realized I had not had stuffed cabbage for a long time. Then it hit me, my grandfather was the only one in the family who ever made them. It is too late to ask him how he made it. So I want to try to recreate the recipe. I seem to remember it as stuffing rolled in cabbage leafs (duh) with a meat/rice filling. I also remember the filling was a bit juicy, and you could cut the roll open, and the filling consistency was that it would retain its shape, but would crumble easially. Any suggestions/favorite recipies? -T - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Holishkes 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. It is traditionally served during the holiday of Sukkot, although I am not sure why. Below is my recipe. 8-10 leaves of cabbage Filling: 1 lb. ground beef 3/4 cup minute rice 1 large grated onion 2 grated carrots 1/2 tsp. garlic powder a handful of minced parsley 2 eggs Sauce: 16 oz. can of tomato sauce 1/4 cup of lemon juice 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 pan. 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. If you don't like so much refined sugar in your diet, you can substitute about a cup of raisins or prunes for the brown sugar. Note: When yiou cave made all the cabbage rolls your cabbage will allow, use the balance of the meat and make mini meat balls. This is what I do when I mke this recipe. I would suggest using 1 1/2 lbs. meat and 1 Tbsp. more of rice and a few of the smaller leaves also.(with the same amount of seasonings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.