Stuffed Cabbages
Stuffed cabbage, a beloved dish with deep roots in Ashkenazi Jewish cuisine, evokes warm memories of family gatherings and cherished traditions. Known also as holishkes or prokes, this hearty meal was a staple in Eastern European Jewish households. Many of us fondly recall the way our bubbe, or grandmother, prepared it, and the comfort it brought during family meals. For those like me, who didn’t have a Jewish bubbe to pass down these recipes, the journey to create our own version is a delightful exploration of flavors and traditions. I’ve tried numerous recipes, from those influenced by my husband’s family to others from friends and vintage cookbooks. Each version offers something unique, but I’ve crafted my own take—a less sweet, more tart stuffed cabbage that my husband adores.
Why You’ll Love This Recipe
This stuffed cabbage recipe is a perfect blend of savory flavors with a hint of tartness, making it a delicious and comforting dish, especially during the colder months. It’s not only flavorful but also healthy, being gluten-free, low in carbs, high in protein, and rich in fiber. It’s a meal that warms the heart and soul, reminiscent of cherished family traditions.
Kitchen Equipment You’ll Need
- Microwave
- Large bowl
- Large stockpot
- Plastic wrap or moist paper towels
- Knife
Ingredients
- 1/3 head uncooked savoy cabbage, about 8 whole leaves
- 1/2 pound uncooked 93% lean ground beef
- 1/2 cup uncooked white rice
- 1/2 fl oz mineral water
- 1/4 cup seasoned breadcrumbs
- 1 medium uncooked carrot, peeled and grated
- 1 medium uncooked onion, finely chopped
- 1 medium garlic clove, minced
- 1 large egg white
- 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
- Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Trim the thickest part of the spine from each leaf to make them pliable and easy to fold; set aside.
- In a large bowl, combine beef, rice, water, breadcrumbs, carrot, onion, garlic, egg white, salt, and pepper; mix well.
- Spoon about 1/4 cup of the beef mixture onto the center of each leaf. Fold up the bottom of the leaf to cover the filling, tuck in the sides, and continue rolling to make loose rolls. (Note: The rice will expand during cooking, so don’t roll them too tightly.)
- Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, for about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover, and cook until fully cooked, checking the pot every 15 minutes and stirring to prevent sticking, for about 1 hour. If the sauce thickens or reduces too much, add water.
Tips for Success
- Make sure the cabbage leaves are soft enough to roll without tearing.
- Mix the beef filling thoroughly to ensure even seasoning.
- Monitor the sauce during cooking and add water if it becomes too thick.
Additional Tips and Variations
For a more traditional taste, you can add a tablespoon of brown sugar or a squeeze of lemon juice to the sauce. If you prefer a sweeter filling, consider adding raisins or dried apricots.
Nutritional Highlights (Per Serving)
Each serving (2 rolls) is approximately 6 WW SmartPoints. The dish is high in protein and fiber, making it a nutritious choice for a main meal.
Frequently Asked Questions (FAQ)
Can I use a different type of meat? Yes, you can substitute ground turkey or chicken for the beef if you prefer a lighter option.
How long can I store leftovers? Stuffed cabbage can be refrigerated for up to 3 days or frozen for up to 3 months.
Conclusion
This stuffed cabbage recipe is a delightful homage to a classic dish, offering a balance of flavors that are both comforting and satisfying. I invite you to give it a try and share your own family traditions and variations in the comments below. Enjoy making this dish your own, and happy cooking!