Name: Classic Sweet & Sour Stuffed Cabbage (Holishkes)
Yield: 6 servings
Ingredients: 1 large head Green cabbage (or Savoy cabbage); 1.5 lbs Lean ground beef (or a blend of beef and ground veal or dark turkey); 0.75 cup Long-grain white rice (uncooked, rinsed); 1 medium Yellow onion (finely grated); 2 cloves Garlic (minced); 1 Large egg (beaten); 2 tbsp Fresh flat-leaf parsley (finely chopped); 1 tsp Kosher salt (for the filling); 0.5 tsp Black pepper (freshly ground, for the filling); 0.25 tsp Ground allspice (optional, for subtle warmth); 1 28 oz can Crushed tomatoes or tomato purée; 1 15 oz can Tomato sauce; 2 tbsp Tomato paste; 0.33 cup Brown sugar (or honey); 0.25 cup Fresh lemon juice; 0.33 cup Golden raisins or dried cranberries; 1 cup Low-sodium beef broth or water; 2 Bay leaves; To taste Salt and black pepper (for the sauce)

Preparation Steps

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Cut the tough core out of the cabbage with a paring knife.

Bring a large pot of salted water to a boil. Lower in the whole cabbage and boil for 4-6 minutes.

As the outer leaves soften and loosen, peel them off with tongs and drain them in a colander to cool. You need about 14-16 large, pliable leaves.

Shave down the thick raised ridge at the base of each leaf with a sharp knife so it rolls smoothly. Coarsely chop any leftover cabbage for the bottom of the pot.

In a large bowl, gently combine the ground beef, rinsed rice, grated onion, garlic, egg, parsley, salt, pepper and allspice. Do not overmix, to keep the filling tender.

Lay a cabbage leaf flat, vein side down, with the stem end towards you. Place about 1/4 cup of filling across the lower third of the leaf.

Fold the bottom edge up over the filling, tuck both sides in towards the center, and roll up snugly like a burrito. Repeat with the remaining leaves and filling.

For the sauce, whisk the crushed tomatoes, tomato sauce, tomato paste, brown sugar (or honey), lemon juice, broth or water, salt and pepper. Adjust the lemon juice and sugar to balance the sweet and sour to your taste.

Scatter the chopped leftover cabbage across the bottom of a heavy Dutch oven or roasting pan. It cushions the rolls and stops them scorching.

Arrange the rolls seam side down in tight, compact layers over the chopped cabbage, scattering the raisins (or cranberries) and bay leaves between the layers.

Pour the sauce evenly over the rolls so they are mostly submerged.

Cover tightly with foil and a lid. Bake at 325°F (165°C), or simmer over the lowest stovetop flame, for 2 to 2.5 hours, until the cabbage is fork-tender and the rice inside is fully cooked.

Let rest for 15 minutes before serving.

Chefs Culinary Tips

• Make ahead: stuffed cabbage tastes significantly better the next day, once the flavors meld in the sauce. It reheats beautifully on a Yom Tov warming tray (plata) or in the oven.

• Freezer-friendly: it freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a covered pan.