Cabbage rolls (Holishkes)

(Source: "Jewish Creative Cooking", Jewish Community Center of Greater Washington, DC)
(Serves: 6 people)

Ingredients

14-16 cabbage leaves (large)
1-1/2 lb ground beef
1/4 cup uncooked rice
1 onion, large, diced and sauteed
1 egg, beaten
1/4 c lemon juice
2/3 c brown sugar
1/4 c water
1 can tomato sauce
1 can mushroom bits
Salt to taste

Directions

Cover leaves with boiling water. Simmer five minutes. Drain. Combine meat, rice, onion, eggs and salt. Place a heaping tablespoon of mixture in the center of each cabbage leaf. Fold in sides to cover meat and roll. Tuck up ends.

Place in large saucepan, open sides down. Combine remaining ingredients. Pour over cabbage rolls. Bring to a boil, then reduce heat.

Simmer covered for 1-1/2 hours, basting occasionally.

NOTE: I use a 15 oz can of tomato sauce and about a 5 ounce can of mushroom pieces when I make this.

Back to the cabbage page.

ddt@discworld.imaginary.com