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Stuffed Cabbage (Holishkes) II (M, KLP, TNT)
Source: Self
Serves: 12

2 cabbages (I prefer Savoy, the crinkly ones)
Meat Mixture:
2 lbs. minced meat (I use ground veal and ground chicken)
2 small onions minced
rice (if desired, makes them fluffier-omit on Passover)
salt and pepper to taste

Sauce Mixture:
4 onions, sliced
8 carrots, sliced lengthwise
4 parsnips, sliced lengthwise
3 celery stalks, sliced lengthwise
1 tsp. salt
1 cup brown sugar
6 tbsp. lemon juice
1 28 oz. tin crushed tomatoes
2 tins tomato soup (undiluted)
3/4 cup water

Cut stem off cabbage and try to core a little bit. Steam cabbage in microwave or on top of stove (or freeze cabbage and leaves will become limp). Cool cabbage well or it will be hard to handle. Separate cabbage leaves, trimming the hard "veins" if necessary and retaining the largest leaves.

Place sliced onions, carrots, parsnips, celery stalks in bottom of large roasting pan. Sprinkle with salt, brown sugar, lemon juice. Set aside.

Prepare meat mixture. Place heaping tablespoon of meat mixture onto cabbage leaf at base of vein. Roll once, fold in sides of cabbage, roll up.

Place cabbage rolls on top of vegetable mixture. Cover holishkes with crushed tomatoes, undiluted tomato soup, and pour water over top.

Cover and bake at 350°F for 1-1/2 hours.

Poster's Notes:
Vegetarian fillings can be used successfully. These can be frozen well and reheat well. Your friends and family will just love them!!!

Posted by Gloria Clamen

Nutritional Info Per Serving: N/A