1 lb. ground beef
3/4 cup minute rice
1 large grated onion
2 grated carrots
1/2 tsp. garlic powder
a handful of minced parsley
2 eggs

16 oz. can of tomato sauce
1/4 cup of lemon juice
1/2 cup of brown sugar


Gently remove the cabbage leaves from the head. You want them to be intact. It may help to steam the head briefly before attempting this. Boil the leaves for a minute or two to make them soft enough to roll. Combine the sauce ingredients in a saucepan and simmer, stirring, until the sugar dissolves (it will dissolve faster if you pour the lemon juice over it). Pour about 1/4 of the sauce into the bottom of a casserole dish or lasagna pan. Combine all of the filling ingredients in a bowl. Make a ball out of a handful of the filling and roll it up in a cabbage leaf, rolling from the soft end to the spiny end. Put the resulting roll into the casserole dish with the sauce. Do this until you use up all of the filling, making 8-10 cabbage rolls. Then pour the remaining sauce over the top. Bake approximately 30 minutes at 350 degrees.

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