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Easy Beef and Rice Stuffed Cabbage Rolls (Holishkes)

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Meat (Fleishig)

Holishkes, or stuffed cabbage, are a classic Shabbat and Sukkot dish: cabbage leaves rolled around ground beef, rice, onion and garlic, simmered in a sweet and sour tomato sauce with brown sugar and lemon.

The Freezer Trick

Instead of blanching, freeze the whole head of cabbage overnight, then thaw it completely. Freezing breaks down the cell walls so the leaves become soft and pliable without boiling. If you didn’t freeze it, blanch the head in boiling water for 8 to 10 minutes until the leaves are flexible. Roll firmly and place seam-side down in the sauce.

Kosher Notes

This is a meat (fleishig) recipe. Check the cabbage leaves for insects as you separate them, which is easy once they’re soft. Leftover leaves can be chopped into soup or coleslaw.

Make-Ahead

Holishkes keep for 3 days and freeze for 3 months. Reheat gently in a covered pot with a splash of water.

Easy Beef and Rice Stuffed Cabbage Rolls (Holishkes)
These tender beef and rice stuffed cabbage rolls simmer in a sweet and tangy tomato sauce. A freezing trick makes the cabbage leaves perfectly pliable without blanching.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course
Cuisine: Eastern European, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Cabbage
  • 1 large head green cabbage about 3 pounds
  • 1 tablespoon kosher salt
For the Filling
  • 1 pound ground beef 80/20 blend
  • 1 cup cooked white rice cooled
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons vegetable oil
For the Sauce
  • 2 cans tomato sauce 15 oz each
  • 1/3 cup brown sugar packed
  • 1/4 cup fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 cup water

What I use for this recipe

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Method
 

Preparing the Cabbage
  1. Place the whole head of cabbage in the freezer overnight. The next day, remove and let thaw completely at room temperature, about 4-6 hours.
  2. Once thawed, carefully remove the outer leaves. The leaves should peel away easily. You'll need about 16 large leaves. Trim the thick rib from each leaf with a sharp knife, being careful not to tear the leaf.
Making the Filling
  1. Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute.
  2. In a large bowl, combine ground beef, cooked rice, sautéed onions and garlic, beaten egg, salt, and pepper. Mix gently with your hands until just combined. Don't overmix.
Assembling the Rolls
  1. Place about 1/3 cup of filling at the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from the stem end toward the tip. The roll should be snug but not overpacked.
  2. Place rolls seam-side down in a large Dutch oven or heavy-bottomed pot. Pack them closely together in a single layer.
Making the Sauce and Cooking
  1. In a medium bowl, whisk together tomato sauce, brown sugar, lemon juice, paprika, salt, and water until smooth.
  2. Pour the sauce over the cabbage rolls, making sure they're mostly covered. The sauce should come about 3/4 up the sides of the rolls.
  3. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, checking occasionally to make sure there's enough liquid. Add water if needed.
  4. The rolls are done when the cabbage is very tender and the filling is cooked through. Let rest for 10 minutes before serving.

Notes

These can be made ahead and refrigerated for up to 3 days. Reheat gently in a covered pot with a splash of water. They also freeze well for up to 3 months. To use frozen cabbage that wasn't pre-frozen, blanch the whole head in boiling water for 8-10 minutes until leaves are pliable. Any leftover cabbage leaves can be chopped and added to soup or used for coleslaw.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 14g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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