There’s just something about Stuffed Cabbage (Holishkes) that warms the deepest part of your soul. These are perfect for any season really, but I often find myself thinking of these in winter. Stuffed cabbage rolls are a basically a labor of love from start to finish. I start by blanching my cabbage for about 10 minutes at a time. I used a deep stock pot, and fill it halfway with water. Then I drop a whole head of cabbage in and let it blanch for about 10-15 minutes. Then I remove it, and pull off the cabbage leaves that will come off easily. I repeat this a few times until I have enough cabbage leaves.
Next, I’ll start on my sauce. The thing I love about this sauce is that it’s sweet, acid, and a bit spicy. I love adding citrus to my sauce. It really gives it that tart that makes the sauce memorable. Many people also use dates, currants or raisins to sweeten their rolls, but I just add a little bit of honey. Once the sauce has simmered for about an hour, I’ll take it off and set it to the side.
Now its time to make the meat. I like to use ground turkey here. It’s leaner, and our family basically eats it all the time. I start off by seasoning the meat, adding in a few spices, & onions. I’ve seen many people add rice, raisins, and nuts to their cabbage rolls too. I personally just like to keep my rolls straight forward. Rice is typically served on the side. One day I might experiment though.
Once you’ve got all the components of your rolls ready to go it’s time to start making the rolls. This part is fairly simple. Just add one scoop of raw meat to the cabbage. Roll both ends towards the middle, gathering the ends as well. Fold the roll over onto itself and your all set. This might be a little rough at first, but you’ll get it. Once they have been rolled, cover them with sauce and bake for about 45-60 minutes, or to when the internal temperature is done.
My family lights up when they see stuffed cabbage rolls. They are a treat that creates many “oohs, and yums” around the table. Enjoy!