Stuffed Cabbages Rolls

Stuffed Cabbage Rolls: A Taste of Tradition

Stuffed cabbage rolls are a delightful nod to the classic Ashkenazi Jewish cuisine, where each family prides itself on their unique take on this beloved dish. Known affectionately as holishkes or prokes, these rolls are more than just a meal; they’re a connection to the past, often sparking the nostalgic question, “How did Bubbe make it?”

As someone without a Jewish grandmother to guide me, I’ve embarked on a culinary journey to craft my own version of these iconic rolls. Inspired by my husband’s family’s traditions and a myriad of recipes from friends and vintage cookbooks, I’ve tried everything from V-8 juice to apricot preserves. But ultimately, I discovered my preference: a tangy sauce with just a hint of sweetness and a savory, well-seasoned filling. This is the version my husband loves, and I hope it becomes a favorite in your home too.

Why You’ll Love This Recipe

• It’s a comforting dish perfect for autumn and winter.
• Gluten-free when using certified GF products.
• Low in carbs, high in protein, and full of fiber.
• Customizable sweetness and tartness in the sauce.

Kitchen Equipment You’ll Need

• Microwave
• Large bowl
• Large stockpot
• Plastic wrap or moist paper towels

Ingredients

• 1/3 head(s) uncooked savoy cabbage, about 8 whole leaves
• 1/2 pound(s) uncooked 93% lean ground beef
• 1/2 cup(s) uncooked white rice
• 1/2 fl oz mineral water
• 1/4 cup(s) seasoned breadcrumbs
• 1 medium uncooked carrot(s), peeled and grated
• 1 medium uncooked onion(s), finely chopped
• 1 clove(s), medium garlic clove(s), minced
• 1 large egg white(s)
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 tsp olive oil
• 29 oz canned diced tomatoes, with basil, garlic and oregano

Step-by-Step Instructions

1. Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
2. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt, and pepper in a large bowl; mix well.
3. Spoon about 1/4 cup of beef mixture onto the center of each leaf. Fold up the bottom of the leaf to cover the filling, tuck in sides, and then continue rolling to make loose rolls.
4. Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover, and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

Tips for Success

• Don’t overfill the cabbage leaves as the rice will expand during cooking.
• Feel free to adjust the sweetness or tartness of the sauce by adding more brown sugar or lemon juice.
• Ensure that the rolls are cooked evenly by turning them frequently while sautéing.

Additional Tips or Variations

• For a vegetarian version, swap the ground beef with a mixture of mushrooms and lentils.
• Add a pinch of cinnamon to the filling for a warm, aromatic flavor.

Nutritional Highlights (Per Serving)

• Calories: 250
• Protein: 18g
• Carbohydrates: 28g
• Fat: 7g
• Fiber: 4g

Frequently Asked Questions (FAQ)

Can I make these cabbage rolls ahead of time?
Yes, you can prepare the rolls in advance and refrigerate them for up to 24 hours before cooking.

What can I use instead of cabbage leaves?
Try using Swiss chard or collard greens as an alternative to cabbage leaves.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

I invite you to try these stuffed cabbage rolls and experience a piece of this cherished tradition. Whether you follow the recipe to the letter or add your own twist, these rolls are sure to become a family favorite. Please share your experiences and let me know how your version turned out!