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Jewish Sweet and Sour Stuffed Cabbage Holishkes Recipe

   
 

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     Jewish Sweet and Sour Stuffed Cabbage Holishkes

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 large head of cabbage
2 large yellow onions
1.5 lbs ground beef
1 large egg
1/2 cup long grain white rice
3 tsp Kosher salt
1 tsp ground black pepper
2 cloves fresh garlic (minced)
23 oz tomato juice (hold back one cup)
 
28 oz pureed tomatoes
15 oz tomato sauce
2 large lemons
1/4 cup light brown sugar (or more to taste)
1 tbsp vegetable oil

Instructions
Add 1 cup water to pressure cooker. Place cabbage in trivet. Lock the lid and close for 1 minute. Allow a 5 minute Natural Pressure Release. Remove cabbage from pressure cooker and run under cold water too cool. Dump out water from pressure cooker and rinse pot. Place cooking pot back into pressure cooker. Remove cabbage core. Carefully remove 14-20 cabbage leaves. Gently shave off the raised/thick part of the vein at the base of each leaf. Set the leaves aside. Chop up the rest of the cabbage and set aside.
Add all filing ingredients to a bowl- 1/4 cup yellow onion; 1.5 lbs of ground beef; 1 large egg; 1/2 cup of long grain white rice; 1 tsp of Kosher salt; 1/2 tsp black pepper; and 1 clove garlic minced. Mix together. Slice rest of the remaining onion and set aside with chopped cabbage. In blender, combine sauce ingredients- 1 clove fresh garlic minced; 23 oz of tomato juice (HOLD BACK ONE CUP); 15 oz tomato sauce; 2 large lemons; 1/4 cup light brown sugar; 1 tbsp vegetable oil; 2 tsp salt; and 1/2 tsp pepper. Process to combine. Add 28 oz pureed tomatoes. Take one cabbage leaf at a time and add a small handful of the meat mixture. Fold in sides of Cabbage Leaf and roll up, tucking in the sides as you go. Repeat until all Filling has been used.
Place 1/3 of the Chopped Cabbage and Sliced Onions into the bottom of the Pressure Cooker cooking pot. Pour in the one cup of Tomato Juice. Place Short Legged Trivet in Pressure Cooker cooking pot over the Buffer Layer. Place half the Cabbage Rolls on Trivet. Add a layer of Onions/Cabbage and pour over half the Sauce. Add another layer of Cabbage Rolls, top with the rest of the Onions/Cabbage and Sauce. Lock on Lid and Close Pressure Valve. Cook at High Pressure for 9 Minutes. When Beep sounds, allow a 15-20 minute Natural Pressure Release. With a Slotted Spoon, remove Cabbage Rolls to a plate and pour over the Sauce.
Notes- - Can replace meat with textured vegetable protein (constituted with veggie broth) adding chopped bell pepper. - Don't need to make in pressure cooker. Can bake in Pyrex with lots of extra sauce. - Can add golden raisins to the sauce - If don't want to do cabbage roles, can take chopped up cabbage and add the meat/TVP and green pepper into it (says doing it this way may be even better!)


Originally Submitted
10/15/2020





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