Jewish Stuffed Cabbage (Holishkes)
A traditional Jewish stuffed cabbage (holishkes) dish for Sukkot features savory meat filling rolled in cabbage leaves and served with a distinct sweet-sour sauce.
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Instructions
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Start boiling salted water in a large pot.
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Remove the core from a cabbage head, then boil it for 3 minutes until leaves soften; remove about 20 leaves and trim thick stems after cooling.
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For the sauce, crush canned tomatoes in a saucepan, boil, then simmer for 15 minutes. Stir in onion, apple, lemon juice, both sugars, sour salt, raisins, salt, and pepper; simmer for another 15 minutes, then adjust seasoning and set aside.
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Prepare the filling by thoroughly mixing ground beef, grated onion, eggs, rice (if using), matzoh meal, salt, and pepper in a large bowl.
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Assemble rolls by placing 1/2 cup of filling on each cabbage leaf, folding in the sides, and rolling tightly.
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Layer a large casserole dish with a thin coating of sauce and any chopped leftover cabbage. Arrange the rolls seam-side down, layering as needed.
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Pour the remaining sauce over the rolls.
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Bring to a boil on the stovetop, then reduce heat, cover, and simmer for 1.5 to 2 hours until the filling is cooked and cabbage is tender.