This Ashkenazi Jewish stuffed cabbage recipe (Holishkes) is a traditional dish for Sukkot, (the harvest festival in autumn), and Simchas Torah, (the conclusion of the annual cycle of public Torah readings, and the beginning of a new cycle.) When two holishkes (cabbage balls) are put together side by side, they form the shape of a Torah (two scrolls). Generally, they are enjoyed year-round by Jewish communities in Europe, the United States and the Middle East.
Cabbage Balls (Holiskes)
(Stuffed with Meat)
CABBAGE: 1 Large Head of Cabbage
Remove core from cabbage and place in large pot of boiling water. While boiling, prepare the meat. When the cabbage has softened, remove from pot and let cool. Separate the leaves.
¾ cup uncooked rice
1 Tbsp. crushed garlic
1 ½ pounds ground beef
2 eggs, beaten
1 cup finely-chopped onions
1/2 Tbsp. water2 tsp. salt
½ tsp pepper
Mix all ingredients together, by hand, in a bowl until pliable.
2 cups tomato sauce 1 ½ cups chopped onion
2 tsps. lemon juice ½ tsp cinnamon
1 cup white sugar ½ cup brown sugar
½ cup white vinegar 2 cups water
1 ½ tsp salt
Mix all ingredients together in another bowl. Take a cabbage leaf and place a spoonful of meat mixture in the center. Fold the two sides of the cabbage into the center; roll up to the top and (put a toothpick in, if needed) to close the end. Repeat until all cabbage leaves and meat mixture are used. Place an inch of sauce in the bottom of the pot, and then place the balls on top of the sauce. When completed, pour the rest of the sauce over the balls. Cover the pot and simmer for 1 hour and 45 minutes on the stove top.