Stuffed cabbage, a classic dish in Jewish cuisine, consists of tender cabbage leaves wrapped around a savory filling, often made with ground meat, rice, and spices. This hearty meal has roots in Eastern Europe and is commonly served with a sweet-and-sour tomato sauce. Its preparation varies by region and family tradition, making each version unique.
Making Stuffed Cabbage:
1. Ingredients
1 large head of cabbage, 1 lb ground beef, 1/2 lb ground pork, 1 cup cooked rice, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 egg, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1 (28 oz) can crushed tomatoes, 1/4 cup brown sugar, 2 tbsp lemon juice, 1/2 cup water
2. Prepare the Cabbage Leaves
Bring a large pot of water to boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, then remove and let cool. Peel off the softened leaves one by one, trimming any thick ribs if necessary.
3. Make the Filling
In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
4. Stuff the Cabbage Leaves
Place a small amount of the meat mixture (about 2-3 tablespoons) onto each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to enclose the filling completely.
5. Prepare the Sauce
In a separate bowl, mix the crushed tomatoes, brown sugar, lemon juice, and water. Stir until the sugar is dissolved and the ingredients are well combined.
6. Layer the Stuffed Cabbage
Spread a thin layer of the sauce on the bottom of a large pot or Dutch oven. Arrange the stuffed cabbage rolls seam-side down in the pot, packing them snugly. Pour the remaining sauce over the rolls, ensuring they are fully covered.
7. Cook the Stuffed Cabbage
Cover the pot and simmer over low heat for about 1.5 to 2 hours, or until the cabbage is tender and the meat is fully cooked. Check occasionally and add a little water if the sauce becomes too thick.
8. Serve
Carefully remove the stuffed cabbage rolls from the pot and arrange them on a serving dish. Spoon some of the sauce over the top and serve warm.
Traditions and Heritage of Stuffed Cabbage
Stuffed Cabbage
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Frequently Asked Questions
What is stuffed cabbage called in Jewish cuisine?
In Jewish cuisine, stuffed cabbage is commonly known as 'Holishkes' or 'Stuffed Cabbage Rolls.' It's a traditional dish often served during Jewish holidays like Sukkot.
What are the main ingredients in Jewish stuffed cabbage?
The main ingredients typically include cabbage leaves, ground beef or a mix of beef and rice, onions, tomato sauce, and seasonings like garlic, salt, and pepper. Some variations may include raisins or a sweet-and-sour sauce.
How do you prepare cabbage leaves for stuffing?
To prepare cabbage leaves, first remove the core, then blanch the whole head in boiling water for a few minutes until the leaves soften. Peel off the leaves carefully, trim the thick veins, and they're ready for stuffing.
Can stuffed cabbage be made vegetarian?
Yes, vegetarian versions of stuffed cabbage are common. Instead of ground meat, you can use a filling of rice, lentils, mushrooms, or a combination of vegetables. The sauce can remain tomato-based or be adjusted to taste.
How long does it take to cook stuffed cabbage?
Stuffed cabbage usually takes about 1 to 1.5 hours to cook. The rolls are simmered in sauce until the cabbage is tender and the filling is fully cooked. Some recipes may require baking for additional flavor.
