Best 3 Holishkes Stuffed Cabbage Recipes
**Holishkes: A Culinary Journey Through Stuffed Cabbage Delights**
Holishkes, also known as stuffed cabbage, is a culinary masterpiece that has tantalized taste buds for centuries. This hearty and flavorful dish is a testament to the ingenuity and creativity of cooks worldwide, who have crafted countless variations to suit diverse palates. From the classic European renditions to the zesty Middle Eastern interpretations, Holishkes embodies the essence of comfort food, offering a symphony of textures and flavors in every bite.
**Navigating the Treasure Trove of Holishkes Recipes**
Within this comprehensive guide, you'll embark on a culinary adventure, exploring a treasure trove of Holishkes recipes that cater to every preference. Whether you're a seasoned home cook seeking inspiration or a novice eager to master this culinary art, this article has something for everyone.
**Classic European Holishkes: A Timeless Tradition**
For those who cherish tradition, the Classic European Holishkes recipe is a journey back in time. Cabbage leaves are lovingly wrapped around a savory filling of ground beef, rice, and aromatic spices, creating a symphony of flavors that evoke memories of family gatherings and cherished meals.
**Middle Eastern Delights: A Burst of Bold Flavors**
If you crave bold and vibrant flavors, the Middle Eastern Holishkes recipes will transport you to a world of spices and exotic ingredients. Discover the magic of Lamb and Pistachio Stuffed Cabbage, where succulent lamb and crunchy pistachios dance in a harmonious blend of spices. Or embark on a culinary adventure with the Lebanese Stuffed Cabbage, where tangy pomegranate molasses and fresh mint create a tantalizing taste sensation.
**Vegetarian Holishkes: A Symphony of Plant-Based Goodness**
For those who embrace a plant-based lifestyle, the Vegetarian Holishkes recipes offer a symphony of flavors and textures. From the hearty and wholesome Mushroom and Barley Stuffed Cabbage to the vibrant and colorful Quinoa and Black Bean Stuffed Cabbage, these dishes prove that meatless meals can be just as satisfying and delectable.
**Step-by-Step Guidance: Unlocking the Secrets of Holishkes Mastery**
Each recipe in this article is meticulously crafted to ensure success in your culinary endeavors. Detailed instructions, accompanied by helpful tips and tricks, guide you through every step of the process, from selecting the perfect cabbage leaves to achieving the ideal cooking time.
**Holishkes: A Culinary Canvas for Creativity and Exploration**
Holishkes is more than just a dish; it's a canvas for creativity and exploration. Whether you prefer the simplicity of classic European recipes, the vibrancy of Middle Eastern flavors, or the wholesome goodness of vegetarian options, this article provides a culinary passport to a world of taste sensations. So, prepare to embark on a delicious journey, where every bite of Holishkes tells a story of culinary heritage and boundless flavor.
HOLISHKES (STUFFED CABBAGE)
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance. Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars. There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.
Provided by Sharon Lebewohl
Categories Citrus Egg Garlic Onion Rice Tomato Vegetable Sukkot Kosher Cabbage
Yield Makes 7 pieces
Number Of Ingredients 22
Steps:
- 1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.
- 2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
- 3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult - persevere.
- 4. Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.
- 5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.
- 6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.
JEWISH SWEET-AND-SOUR STUFFED CABBAGE
Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.
Provided by Alan in SW Florida
Categories Low Cholesterol
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
EUROPEAN CABBAGE ROLLS (HOLISHKES)
These are fussy and time consuming to make, but when cabbage is plentiful in early fall, gather some helping hands and make a big batch to store in the freezer. The ingredients look long but they mix together in one bowl, quickly. Delicious as a meal on their own, or as a side dish for festive meal, no one ever refuses Cabbage Rolls! Some Cabbage tricks for 1 large cabbage. To make cabbage rolls, you need to remove each cabbage leaf from the core. Not a simple task. But here are a few ways. 1. With small sharp knife, cut out cabbage core as deeply as you can. Set whole cabbage in large pot of boiling water and simmer till leaves are tender. Drain in colander and cut off leaves one by one. If some center leaves are still firm, return them to pot and simmer. Then repeat process. Slice the thick vein of the cabbage leaf to make it thin with the leaf. 2. Place whole head of cabbage in plastic bag into freezer at least 2 days, before preparing cabbage rolls. Remove from freezer night before. Remove from the plastic bag, place in colander and allow frozen head to thaw slowly. In the morning core cabbage and limp leaves will separate easily. Pat them dry. 3. Same method as in number 1 except you wrap head of cabbage in waxed paper and heat in microwave till leaves are limp, returning to heat again if inner ones are stubbornly firm. Now you are ready to begin!
Provided by Olha7397
Categories European
Time 2h45m
Yield 30 rolls
Number Of Ingredients 13
Steps:
- For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping tablespoons in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves.
- For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce.
- In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls.
- VARIATIONS:.
- THE MEATLESS WAY: Substitute 3 cups cooked mixed beans, peas and lentils as you like. ( A good combination is cooked garbanzos (chickpeas) and brown lentils). Use 1 cup raw rice. Crush them as you combine with other ingredients. Continue as above. Season to taste.
- HUNGARIAN LAYERED CABBAGE: Use SAVOY cabbage for this dish as it softens when cooked. In a baking pan layer cabbage leaves, meat filling, and sauce, ending with sauce on top. Bake in preheated 350°F oven for 1 hour. Keep warm till serving, cut in squares to serve.
- THE MEATLESS WAY: Try this same method as for Hungarian Layered Cabbage using grated raw potatoes instead of meat filling. Season with finely minced browned onions, salt and pepper. Top casserole with sauce. Bake 1 hour.
- MIDDLE EAST CABBAGE ROLLS: Use ground lamb, COOKED rice, and season with allspice and cinnamon. Layer rolls with lemon juice flavored chicken broth instead of Sweet and Sour Sauce. Cook as in main recipe.
- To Life!
Nutrition Facts : Calories 48.5, Fat 0.1, Sodium 31.8, Carbohydrate 11.9, Fiber 0.5, Sugar 8.5, Protein 0.6
Tips:
- For a vegetarian version of Holishkes, omit the meat and use a mixture of cooked rice, vegetables (such as carrots, celery, and onions), and herbs (such as parsley, dill, and thyme) as the filling.
- To make the Holishkes ahead of time, assemble them and freeze them uncooked. When you're ready to serve, thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
- If you don't have time to make the Holishkes from scratch, you can use pre-made cabbage rolls. Just be sure to cook them according to the package instructions before assembling the casserole.
- Serve Holishkes with a dollop of sour cream, yogurt, or applesauce for a delicious and traditional meal.
Conclusion:
Holishkes, also known as stuffed cabbage, is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. With its combination of tender cabbage leaves, savory filling, and tangy tomato sauce, Holishkes is sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying meal, give Holishkes a try.
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