Stuffed Cabbage “Holishkes”
Author: Dianne Meranus
This recipe for stuffed cabbage comes from Dianne’s grandmother, Blanche Falk. It is especially meaningful to Dianne because she inherited her grandmother’s pot, which she uses to cook her cabbage rolls in. Dianne’s typed up copy of the recipe has her Aunt Shirley’s name at the bottom, which Dianne believes is a result of Shirley speaking with her grandmother and making the decision to formally type up the recipe.
1 lb. ground beef
¼ cup matzo meal
¼ cup cooked rice
¼ teaspoon salt
12-14 large cabbage leaves
1 onion diced
¼ cup lemon juice
½ cup brown sugar
1 11 oz.can Manischevitz tomato-mushroom sauce
½ cup water
Remove leaves from cabbage carefully. Place in large pot, cover with boiling water and simmer 5 minutes. Drain and cool. Combine meat, matzo meal, rice, egg, and salt.
Place heaping tablespoon of meat mixture in center of each cabbage leaf, fold in sides to cover meat, and roll. Place rolls in a larger saucepan or covered skillet with open side down. Combine onion, lemon juice, brown sugar, tomato and mushroom sauce, and water. Pour over cabbage rolls and cover.
Simmer for 1 ½- 2 hours, basting occasionally. Served 4 or 5.
“Ez Gezinte Haite”
Compliments of Mrs. Shirley DollerREAD THE STORY>