Holishkes (Stuffed Cabbage Rolls)

By garciamoss

These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.

Ingredients

• Kosher salt, to taste
• 1 large head cabbage, cored
• 2 tbsp. canola oil
• 2 medium yellow onions, thinly sliced, plus 1/2 cup finely grated
• 2 ribs celery, finely chopped
• Ground black pepper, to taste
• 1/4 cup tomato paste
• 1/3 cup raisins
• 1/4 cup honey
• 1/4 cup fresh lemon juice
• 1 32-oz. can whole peeled tomatoes with juice, pureed
• 1 lb. ground chuck
• 1/4 cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
• 3 tbsp. beef stock
• 1 tsp. paprika
• 1/4 tsp. cayenne
• 1 egg, lightly beaten

Details

Adapted from saveur.com

Preparation

Step 1

1. Bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer leaves to a baking sheet and continue until you have 20 leaves.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add sliced onions and celery, season with salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add raisins, honey, juice, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until reduced, about 30 minutes.

3. Heat oven to 350°. Combine remaining onion, chuck, rice, stock, paprika, cayenne, egg, salt, and pepper in a bowl. Place 2 tbsp. beef mixture in center of each cabbage leaf, fold sides over filling, and then roll up. Transfer rolls, seam side down, to bottom of a 9″ × 13″ glass baking dish. Pour tomato sauce over rolls; bake until filling is cooked through, about 45 minutes.