📝 About This Recipe
A cornerstone of Ashkenazi celebratory cuisine, Holishkes are tender cabbage leaves wrapped around a savory beef and rice filling, simmered in a rich, tangy tomato sauce. Traditionally served during Sukkot to symbolize a 'bountiful harvest,' these rolls offer a perfect balance of sweet and sour notes that deepen as they slow-cook. This recipe yields a melt-in-your-mouth texture that evokes the warmth of a traditional Eastern European Jewish kitchen.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (approx 3-4 lbs, cored)
The Meat Filling
- 2 lbs Ground Beef (80/20 lean-to-fat ratio is best)
- 1/2 cup White Rice (par-boiled for 5 minutes and drained)
- 1 large Yellow Onion (grated)
- 2 large Eggs (lightly beaten)
- 3 cloves Garlic (minced)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 cup Ice Water (to keep the meat light and fluffy)
The Sweet and Sour Sauce
- 30 oz Tomato Sauce (two standard cans)
- 15 oz Crushed Tomatoes (one can)
- 1/3 cup Lemon Juice (freshly squeezed)
- 1/2 cup Brown Sugar (packed; adjust to taste)
- 1/2 cup Golden Raisins (optional, for traditional sweetness)
- 4-5 cookies Ginger Snaps (crushed; an old-school secret for thickening and spice)
👨🍳 Instructions
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1
Bring a very large pot of salted water to a boil. Use a sharp knife to cut deep around the core of the cabbage.
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2
Submerge the whole cabbage head in the boiling water for 3-5 minutes. As the outer leaves soften and turn translucent, carefully peel them off with tongs and set aside on a baking sheet. Repeat until you have about 15-18 usable leaves.
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3
Using a small paring knife, shave down the thick central rib of each softened cabbage leaf so it is flat and pliable, being careful not to cut all the way through.
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4
In a large mixing bowl, combine the ground beef, par-boiled rice, grated onion, minced garlic, beaten eggs, salt, pepper, and ice water. Mix gently with your hands until just combined; do not overwork the meat or it will become tough.
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5
In a separate medium bowl, whisk together the tomato sauce, crushed tomatoes, lemon juice, and brown sugar to create the braising liquid.
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6
Lay a cabbage leaf flat. Place 2-3 tablespoons of the meat mixture near the stem end. Fold the bottom over the meat, tuck in the sides, and roll up tightly like a burrito.
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7
Roughly chop any leftover cabbage leaves and scatter them across the bottom of a heavy-bottomed Dutch oven or large pot to prevent sticking.
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8
Place the cabbage rolls, seam-side down, in the pot. Layer them tightly so they don't unroll during cooking.
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9
Pour the sauce mixture over the rolls, ensuring they are mostly submerged. Sprinkle the golden raisins and crushed ginger snaps over the top.
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10
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 2 hours.
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11
After 2 hours, remove the lid and baste the rolls with the sauce. Continue to simmer uncovered for another 20-30 minutes to allow the sauce to thicken and glaze the rolls.
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12
Taste the sauce. If it's too tart, add a teaspoon of sugar; if too sweet, a squeeze of lemon. Serve hot.
💡 Chef's Tips
For the best flavor, make these a day in advance; the flavors meld and the sauce becomes even richer when reheated. If you find the cabbage difficult to peel, try freezing the whole head 24 hours in advance, then thawing it completely; the cell walls break down, making it perfectly pliable without boiling. Always use par-boiled rice rather than raw or fully cooked; raw rice steals moisture from the meat, while fully cooked rice can turn to mush. Don't skip the ginger snaps! They are a traditional Ashkenazi secret that provides a subtle spice and a velvety texture to the sauce.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes to soak up the extra sweet and sour sauce. Pair with a glass of semi-dry Riesling or a robust seltzer with lemon. Start the meal with a classic clear chicken soup with matzo balls for a full Ashkenazi feast. A side of crusty rye bread is essential for cleaning the plate.