Meats Recipes - Holishkes

  
 

Meats Recipes - Holishkes

Ingredients

  • 1 white cabbage

  • 1 onion, finely chopped

  • 50 g/2 oz/1/4 cup butter

  • 50 g/2 oz/1/4 cup long-grain rice

  • 120 ml/4 fl oz/1/2 cup chicken stock

  • 450 g/1 lb/4 cups lean minced (ground) beef

  • Salt and freshly ground black pepper

  • 175 g/6 oz/3/4 cup tomato puree (paste)

  • 300 ml/1/2 pt/1 1/4 cups water

  • 60 ml/4 tbsp light brown sugar

  • Juice of 1 large lemon

Method:

  1. Plunge the whole cabbage in boiling water for 3 minutes. Drain and rinse with cold water.

  2. Carefully remove 12 leaves (store the remaining cabbage in the fridge to use for another meal).

  3. Cook the onion in the butter for 2 minutes until softened but not browned. Stir in the rice and cook for 2 minutes. Add the stock and simmer until the rice has absorbed it.

  4. Stir in the meat and season well. Divide the filling among the cabbage leaves. Fold in the sides then roll up to form parcels. Pack into a large casserole (Dutch oven).

  5. Blend the tomato puree with the water, sugar and lemon juice. Add salt and pepper to taste. Pour over the cabbage rolls.

  6. Cover and cook in the oven at 150°C/300°F/gas mark 2 for 2 hours. Remove the lid, turn the oven up to 190°C/375°F/gas mark 5 and cook for a further 20 minutes or until lightly browned on top.