Cabbage Rolls (Holishkes)
photo by Chef Gerard
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 head cabbage
- 680.38 g ground beef
- 28.34 g raw rice
- 85.04 g onions, minced
- 28.34 g carrot, grated
- 4.92 ml salt
- 2.46 ml pepper
- 1 whole egg
- 56.69 g lemon juice
- 85.04 g brown sugar
- 85.04 g tomato puree
- 354.88 ml water
directions
- Core cabbage and blanch for 12 minutes in boiling salted water.
- Remove, cool, and separate large leaves; reserve for formula.
- Mix beef, rice, vegetables, seasonings and eggs.
- Blend thoroughly, but keep mixture as light as possible.
- Scale 2 oz portions of meat mixture.
- Place on flattened cabbage leaves, folding ends of cabbage leaves to the center and rolling securely but not too tight as the mixture will expand due to the rice.
- Prepare 12 units.
- Butter a baking pan and place cabbage rolls close together in the pan.
- Combine the balance of the ingredients.
- Add additional water to barely cover cabbage rolls, if required.
- Cover and bake for 45 minutes at 350°F.
- Remove cover and bake 20 more minutes.
- Serve with 1 oz sauce.
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RECIPE SUBMITTED BY
Chef Gerard
Kansas City, MO
Been cooking professionally for 30 years and lovin it! The last 8 years I have been a Certified Dietary Manager. I work at a Residential Living Facility and use the Zaar recipes in my daily menues and the residents love it. I enjoy Garde Manger work , fruit and ice carvings , buffet spreads etc etc. I posted a few pics in photo community. I lost my camera when fishing last summer and haven't bought a new one yet.