Russion Jewish Cabbage Rolls
Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.
YIELD
8 servingsPREP
40 minCOOK
120 minREADY
160 minRussian Jewish cabbage rolls, known as holishkes or prakes in many Ashkenazi households, are the sweet-and-sour grandmother dish passed down from shtetl kitchens. Every family has its own version, but the backbone stays the same: softened cabbage leaves wrapped around a seasoned ground beef filling, simmered slow in a tomato sauce tuned bright with lemon and caramelized sugar.
The filling is humble: ground beef, an egg, torn bread soaked in water (the Ashkenazi substitute for rice that keeps the filling softer and lighter), salt, and pepper. That bread-panade trick is classic technique. The wet bread keeps the meat tender through the two-hour simmer.
The magic happens in the pot. Stuffed rolls tuck into a large pan seam-side down, topped with chopped onion, whole carrots, and celery stalks. Canned tomatoes and tomato juice pour over. Then the unmistakable Jewish-Russian move: a cup of sugar caramelized in a dry skillet to a deep amber, then added to the pot along with the juice of two whole lemons. That burned-sugar plus lemon combination is what makes holishkes sweet-and-sour, not just sweet or tomato-y. Two hours of uncovered simmer reduces and thickens the sauce into something slick and glossy.
Chef Tips
- Core the cabbage before boiling so leaves peel off cleanly once softened. Slice off the thick stem rib from each leaf or the rolls won’t fold tight.
- Caramelize the sugar carefully. Dry skillet, medium heat, no stirring until it starts to color. Pull it amber (not black) before adding to the pot.
- Simmer uncovered as directed. A covered pot steams the sauce thin; uncovered reduces and concentrates.
- These taste better the next day. Make ahead, refrigerate, reheat gently. The flavors marry overnight into something deeper and more balanced.
Variations
- With raisins: Add ½ cup of golden raisins to the sauce for the classic Polish-Jewish sweet version.
- Half rice filling: Swap the bread for ½ cup cooked rice for a chewier, more traditional Russian filling.
- Ground turkey: Sub ground turkey for the beef for a lighter, kosher-friendly version with chicken stock instead of tomato juice.
Ingredients
Directions
Core cabbage and place in large saucepan.
Cover cabbage with water and boil until cabbage is softened.
Drain off water.
Set aside chopped onion, pared carrots, and cut celery stalks in halves.
In a small bowl, dampen bread with water.
Add hamburger, egg, salt and pepper.
Mix together well.
Slice thick stem base off cabbage leaves.
Place some meat misture on leaf.
Fold and roll, place seam side down in saucepan.
On top of cabbage rolls, place onions, carrots, and celery.
Pour tomatoes and tomato juice over all.
Carmelize 1 cup sugar in heavy skillet.
Add to cabbage roll mixture.
Juice 2 lemons and add as final ingredient.
Simmer 2 hours uncovered.
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