Jewish Beef Cabbage Rolls With Brown Sugar

Blimp cabbage leaves, too known as holishkes or prokes, may merely exist the ultimate comfort food. A slowly cooked, savory common cold weather dish, stuffed cabbage is a classic and many families seem to have their own fashion of making it.

Nosotros all accept a fondness in our centre for the dishes we grew up with, and the way our parents or grandparents cooked them. Often, nosotros find ourselves wishing that our grandparents had written their family recipes down. Afterwards they're gone, we struggle to capture that traditional season, the one we remember so well from our childhood.

Blimp cabbage leaves were a central part of the Eastern European Jewish diet. When nosotros talk well-nigh these types of dishes, information technology about ever comes down to one question:

"How did Bubbe go far?"

Because I don't take a Jewish "bubbe," I have to create my own favorite way of making these iconic Jewish dishes. Sometimes I am influenced by my husband's family unit, but I also like to meet what other family unit traditions are out at that place.

Whenever I want to learn a Jewish recipe, I try many, many different recipes to see what I like best in each one. That means I've made blimp cabbage over a dozen different ways. I've tried recipes from Shine friends and Israeli friends. I've tried it the Sara Kasden way, the Molly Goldberg mode, the Fanny Engle and Gertrude Blair style (Jewish cookbook authors from my vintage cookbook collection). I've tried the wonderful versions from Joan Nathan and Arthur Schwartz and 2nd Artery Deli. I've made it with 5-8 juice and tomato soup, cranberry sauce and apricot preserves, raisins and crushed gingersnaps.

All of these recipes are terrific, and each has something that makes it special. My challenge is to accept the thing I like best in each recipe and create something new, something fresh– my own take on the archetype.

Ane thing I've found is that I like a stuffed cabbage that is less sweet and more tart. Some versions tend to be extremely sweet, often with raisins. I prefer a tart sauce with a slight sweetness, too equally a savory filling full of season. I add sauerkraut for that extra flake of tartness. The filling is key– a stuffed cabbage filling can easily be banal if you don't requite it lots of seasoning and intendance.

At any charge per unit, this is my version of stuffed cabbage, the ane my hubby loves and asks me for on a regular basis. Your bubbe may have done hers differently. That's what is and then fun nigh Jewish food… every family unit has their ain way, and every bubbe's fashion is the best style. The sauce's flavor can be adjusted by adding more dark-brown sugar or lemon juice to taste, if desired.

Since kickoff posting this recipe on my site, it has become a favorite with readers. Many have contributed their own versions of the dish in comments; read through for suggestions on alternating methods of training. I am reposting it today with a new "how to" video to show you every stride of the process. I have likewise converted the recipe to my new system, which allows for adjusting servings and provides nutritional information.

Stuffed cabbage is a wonderful dish for the autumn and winter months. It'south cozy and satisfying, and it's too pretty good for you. It's gluten free (when using certified GF packaged products), low in carbs, high in protein and full of cobweb.

For another easier version of this dish, my Unstuffed Cabbage, click here.

Did your bubbe make stuffed cabbage? What is your special family version of this classic dish?

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Stuffed Cabbage Leaves

Learn to make stuffed cabbage leaves with a savory meat and rice filling with a classic tart and sweet tomato sauce. Kosher, Meat, Gluten Complimentary.

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Prep Time: i 60 minutes

Cook Time: ii hours

Full Time: iii hours twoscore minutes

• 1 large dark-green cabbage iii.5-4 lbs.
• i lb ground beef, basis craven, or a mixture (I use one-half and half)
• 1 cup cooked long grain rice, white or brownish
• 1/3 cup finely minced onion
• 2 tbsp fresh minced dill
• i large egg
• 1 1/two cups sauerkraut divided
• 28 oz lycopersicon esculentum sauce, divided (ii cans)
• 14 oz diced or crushed tomatoes (1 tin)
• ii tbsp fresh lemon juice or more to taste
• 2 tbsp chocolate-brown saccharide or more to gustatory modality
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 clove garlic minced
• one/iv tsp allspice
• one/2 loving cup chicken stock or water
• Salt and pepper to sense of taste

• Rinse the cabbage clean, then immerse it in a large pot of humid water and cook it for 4-five minutes until leaves are soft and pliable, but not overly soft.

  

• Drain the cabbage in a colander and let it sit until absurd enough to handle.
  

  

• Alternatively, yous can freeze the cabbage overnight (or upwardly to three days). Defrost the cabbage for about 3 hours. This will make the leaves pliable in the same way that parboiling does.
  

  

• Prepare your filling. In a bowl, mix together basis meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use near 1 ½ tsp common salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, y'all can fry up a small portion in a skillet or pop it in the microwave till it's thoroughly cooked, then taste information technology. It'due south easy to nether-season the filling, and so err on the side of calculation extra pepper and common salt.

  Tip: You can brand this filling alee and refrigerate a few hours to overnight; this will allow the flavors to marinate and brand it firmer and easier to handle.

  

• Pare off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and large enough to stuff. Chop upwardly the remaining smaller leaves forth with the cadre of the cabbage. Reserve.
  

  

• Place your big leaves on a cutting board.
  

  

• Take a leaf and pat it dry with a paper towel.
  

  

• Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, beingness careful not to cut through the leaf itself. Repeat process for the remaining leaves.

  Now it's time to stuff the leaves. Place a leafage on the cut board, stalk end closest to you. The leaves tend to curl in one direction, so make certain that the curl is facing upward—in other words, it should take a bowl-similar shape with edges that roll upwards, not downwards.

  

• Place 1/4 to 1/3 cup of filling at the base of the foliage, centered, most 1/2 inch above the edge. Do non over-stuff the leaves; y'all desire a substantial amount of filling, merely a good amount of cabbage foliage effectually the edges makes for easier rolling.
  

  

• Fold the base of the leaf upwardly and over the filling till information technology's completely covered.
  

  

• Fold the left edge of the leaf inwards. Exit the right side of the foliage open up.
  

  

• Continue rolling the leaf till it'southward completely rolled up (with the right end still loose/open).
  

  

• Tuck the loose finish of the leaf inward, pushing information technology into the filled center of the foliage.
  

  

• This will create a bully package that has a better chance of holding together in the pot.
  

  

• Continue the process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you take some leftover filling. Simply roll that filling into meatballs; y'all can place them into the pot along with the stuffed leaves, so you don't waste anything.
  

  

• In a small saucepan, combine the rest of the lycopersicon esculentum sauce with the diced or crushed tomatoes, lemon juice, brown saccharide, tomato paste, paprika, garlic and allspice. Warm up over medium oestrus till bubbly and fragrant. Gustatory modality the sauce; season with salt and pepper and more brownish carbohydrate or lemon, if desired.
  

  

• Put remaining ane cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
  

  

• Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
  

  

• Cascade i/iii of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
  

  

• Put another layer of stuffed leaves on top...
  

  

• ...and peak with the remainder of the sauce.

  

• Oestrus the pot over medium high and bring the sauce to a gentle boil. Reduce rut to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours till the thickest parts of the leaves are tender. Check the pot periodically to brand certain it's non boiling besides vigorously—this can make the leaves fall apart. A slow, fifty-fifty simmer works best.

  When finished cooking, remove the blimp cabbage leaves from the pot advisedly with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can exist refrigerated for iv-five days or frozen and reheated before serving.

  

Diet Facts

Stuffed Cabbage Leaves

Amount Per Serving

Calories 281 Calories from Fatty 108

% Daily Value*

Fat 12g 18%

Saturated Fat 4g 25%

Cholesterol 63mg 21%

Sodium 896mg 39%

Potassium 986mg 28%

Carbohydrates 28g nine%

Fiber 7g 29%

Sugar 15g 17%

Protein 15g 30%

Vitamin A 1160IU 23%

Vitamin C 75.5mg 92%

Calcium 122mg 12%

Atomic number 26 iv.2mg 23%

* Per centum Daily Values are based on a 2000 calorie diet.

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Nutritional data should be considered an estimate only; please consult a registered dietician, nutritionist, or your md for specific health-related questions. Read more than here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can car-calculate metric measurements, as well every bit change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) volition only appear in the ingredient listing, and are non inverse within the step-by-pace directions of the recipe.

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