Beef-Filled Cabbage Leaves in a Sweet-and-Sour Sauce

Name: Beef-Filled Cabbage Leaves in a Sweet-and-Sour Sauce (Holishkes)
Cuisine: Israeli
Ingredients: 1 firm head white cabbage; 450 g (1 lb) raw minced beef; 2 tablespoons matzah meal; 1 teaspoon sea salt; pinch of white pepper; 1 large egg, beaten; ½ onion, peeled and grated; 2 tablespoons wine vinegar; 3 tablespoons golden syrup; 1 bay leaf; 5 peppercorns; 1 teaspoon salt; 350 ml (12 fl oz) beef stock or thin gravy; 350 ml (12 fl oz) beef stock or thin gravy

Holishkes

Preparation info

Makes
6
servings, as a starter

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

The sweet-and-sour sauce and the juicy filling taste even better if this dish can be left under refrigeration for 2 days before it is served either hot or at room temperature.

Ingredients

1 firm head white cabbage

Asia
Israel
Main course
Gluten-free

Method

Freeze the cabbage for 24 hours, then defrost overnight at room temperature or for 30 minutes on Defrost in the microwave. The leaves will then peel off easily.

The next day, preheat the oven to 180°C (350°F/Gas 4). In a large bowl, mix all the stuffing ingredients toget