This is not your average holishke recipe, this one is very special. Just in time for Simchat Torah, Holishkes are enjoyed during the holiday that celebrates Torah scrolls... with little stuffed cabbage sc-rolls to represent them.
This is the version we make at home. I use one of my favorite Persian stew bases and delicious dolmeh filling to create these holishkes. The combination of flavors is so wonderful, you'll make all your holishkes like this from now on!
This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!
Why this Recipe Works
This recipe is versatile as you can make it in a dutch oven or slow cooker. The slow cooking method used in both means that the cabbage and filling become very tender, and are infused with the flavors of the broth around them.
The cabbage is gently cooked so you can release the leaves without tearing them.
I'm using the base to one of my favorite Persian stews because the flavors of tomato combined with sweet pomegranate molasses add delicious complex flavors to the holishkes.
The tender lamb filling is just incredible with this stew base, adding a great flavor pairing with the pomegranate molasses.
Ingredients & Substitutions
cabbage - this recipe works best with green cabbage. It provides a large enough surface with a smaller vein to make rolling the holishkes easiest.
pomegranate molasses - if you cannot find pomegranate molasses, you can cook down pomegranate juice until it forms a syrup.
oil - any flavorless oil works great in this recipe like canola, sunflower seed, safflower, avocado seed.
rice - I like to use basmati rice in this recipe. The long, thin grains add the right texture.
How to Make this Recipe
Fill a very large stockpot (that fits the cabbage) half full with water and bring to a rapid boil. In the meantime, make deep cuts around the core of the large cabbage in a cone shape so you can remove the core.
Int he meantime, heat the 2 tablespoons of oil over medium heat. Cook the union until translucent. Season with turmeric.
Turn the heat to low and add the washed rice and ¾ cup of water. Cover and cook for 5-8 minutes until the water is mostly absorbed, then remove it from the heat by adding it to a large bowl.
While the rice cools, add the cabbage to the boiling water. Boil for 1-2 minutes, then remove 1-2 layers of leaves. Place the cabbage back into the water and repeat until you have 8 large, untorn leaves.
Remove the rest of the cabbage from the water and set it aside to use in another recipe or shred it and place it in the bottom of the dutch oven in this recipe.
Preheat the oven to 300F.
Add the ground lamb, salt, and pepper to the bowl of rice. Mix the contents well. This is the filling. Refrigerate, covered, until ready to use.
Split the filling into 8 portions. Stuff each large cabbage leaf with one filling portion by forming it into a log, placing it in the center of the leaf, and rolling it very tightly along the spine, closing both sides by tucking them in with your fingers like a burrito or egg roll. The spine should be vertical in the center of roll.
Add the tomato sauce, tomato paste, pomegranate molasses, water, and prunes to your large dutch oven. Season with salt and pepper to taste and add the cabbage rolls in one layer, open seam side down.
Cover and bake for 2 hours. Reheats well, too!
Slow cooker instructions: simply cover and turn on high for 2 ½-3 hours. Reheats well in the slow cooker, too!
Stuffed Cabbage Rolls FAQs
You may think cabbage isn't a good candidate for freezing, but these holishkes actually freeze very well. They just take a few extra steps. Allow them to cool completely, then lay them seam side down and wrap tightly or store in an airtight container. Refrigerate them to cool even further, before transferring to the freezer. Cabbage holds a lot of water so cooling them down slowly is essential for the best freeze.
On Simchat Torah, stuffed cabbage rolls side by side symbolize Torah scrolls. The holiday comes at the end of Sukkot and Shemini Atzeret, the end of the cycle of Torah readings. It marks the start of a new cycle. The holishkes can also symbolize a plentiful harvest.
Holishkes are usually served with something to dip in the sauce like challah, and are great with a side salad. Serving them with matzo ball soup as an appetizer is always a crowd-pleaser.
Related Recipes
There are plenty of recipes on the blog for the Jewish holidays, and here are some of my favorites. Plus, a few other recipes I think you'll love.
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.
Holishkes
Ingredients
- 1 lb. ground lamb beef, turkey, or chicken
- 2 tablespoon oil canola or other flavorless oil
- 1 cup finely chopped onion
- ¼ teaspoon ground turmeric
- ¾ cup basmati rice
- ¾ cup water
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 head of green cabbage
- 16 oz. tomato sauce
- 3 oz. tomato paste
- 1 tablespoon pomegranate molasses sub. with 1 tablespoon brown sugar and 1 tablespoon vinegar during Passover
- 1 cup water can fill tomato sauce can half way
- 1 yellow onion thinly sliced
- 5 prunes optional
Instructions
- Fill a very large stockpot (that fits the cabbage) half full with water and bring to a rapid boil.
- In the meantime, make deep cuts around the core of the large cabbage in a cone shape so you can remove the core.
- Then, heat the 2 tablespoons of oil over medium heat. Cook the union until translucent. Season with turmeric.
- Turn the heat to low and add the washed rice and ¾ cup of water. Cover and cook for 5-8 minutes until the water is mostly absorbed, then remove it from the heat by adding it to a large bowl.
- While the rice cools, add the cabbage to the boiling water. Boil for 1-2 minutes, then remove 1-2 layers of leaves. Place the cabbage back into the water and repeat until you have 8 large, untorn leaves.
- Remove the rest of the cabbage from the water and set it aside to use in another recipe or shred it and place it in the bottom of the dutch oven in this recipe.
- Preheat the oven to 300F.
- Add the ground lamb, salt, and pepper to the bowl of rice. Mix the contents well. This is the filling. Refrigerate, covered, until ready to use.
- Split the filling into 8 portions. Stuff each large cabbage leaf with one filling portion by forming it into a log, placing it in the center of the leaf, and rolling it very tightly along the spine, closing both sides by tucking them in with your fingers like a burrito or egg roll. The spine should be vertical in the center of roll.
- Add the tomato sauce, tomato paste, pomegranate molasses, water, and prunes to your large dutch oven. Season with salt and pepper to taste and add the cabbage rolls in one layer, open seam side down. Top with the finely sliced onion.
- Cover and bake for 2 hours. Reheats well, too!
Video
Notes
Nutrition
This post was originally published in September of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in September of 2021.
Salima
Ok my mouth is officially watering. Thanks for sharing the recipe!
Candice
Awww yay!