Entree: Russia – Russian Jewish Cuisine – Холишкес ➤ Kholishkes (Cabbage rolls stuffed with meat and rice simmered in a sweet-savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Total 1 hr 35 min

Ingredients

- 1 large head green cabbage (about 3 lb / 1.4 kg)
- 1 lb (454 g) ground beef (or a beef-pork mix)
- 1/2 cup (100 g) long-grain uncooked rice
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 large egg (optional, for binding)
- 2 tbsp (30 ml) vegetable oil or olive oil
- 28 oz (800 g) canned crushed tomatoes or passata
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp (30 ml) lemon juice or cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 bay leaf
- 1 tsp (5 g) paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or dill for garnish

Instructions

1. Prepare cabbage leaves: Core the cabbage and bring a large pot of water to a boil. Remove whole outer leaves and blanch them in boiling water 1–2 minutes until pliable; continue until you have 12–14 large leaves. Reserve the head and boil the remainder for 8–10 minutes, then chop to add to the pot later if desired.
2. Partially cook the rice and saute onion: Rinse rice and simmer in 1 cup (240 ml) water for 6–8 minutes until just tender but not fully cooked; drain. In a skillet, heat oil and sauté chopped onion until soft and translucent, 5–7 minutes. Add garlic and cook 30 seconds more; remove from heat.
3. Make the filling: In a bowl, combine ground meat, par-cooked rice, sautéed onion and garlic, egg if using, paprika, salt, and pepper. Mix until just combined.
4. Assemble rolls: Place about 2–3 tbsp (30–45 g) of filling near the base of a cabbage leaf, fold sides over and roll tightly to enclose. Repeat until all filling is used (yields ~12–14 rolls).
5. Prepare sauce and cook: In a deep, wide pot, stir together crushed tomatoes, tomato paste, broth, lemon juice or vinegar, sugar, bay leaf, and salt and pepper. Bring to a simmer. Place cabbage rolls seam-side down in the sauce in a single layer (stack if needed), spoon sauce over rolls, cover, and simmer gently for 45–60 minutes until meat and rice are fully cooked and flavors meld.
6. Finish and serve: Adjust seasoning, remove the bay leaf, and garnish with chopped parsley or dill. Serve hot with sauce spooned over each roll.