These are not your average holishkes, these are particularly special. Just in time for Simchat Torah, Holishkes are enjoyed during this holiday that specifically celebrates Torah scrolls… with little stuffed cabbage rolls (scrolls) to represent them.
This is the version we make at home. I use one of my favorite Persian stew bases (from khoresh e beh) 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!
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 of one of my favorite Persian stews because the flavors of the tomato combined with sweet pomegranate molasses add delicious complex flavors to the holishkes.
The tender lamb filling is incredible with this stew base, adding great flavor paired 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, and avocado seed oil.
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.
In the meantime, heat the 2 tablespoons of oil over medium heat. Cook the onion until translucent. Season with turmeric.
Turn the heat to low and add the washed rice and 3/4 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 the 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: Cover and turn on high for 2 1/2-3 hours. They reheat well in the slow cooker, too!
How to Freeze Holishkes
You may think cabbage isn’t a good candidate for freezing, but these holishkes do freeze very well. They take a few extra steps. Allow them to cool completely, then lay them seam side down and wrap them tightly or store them 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.
More Jewish Recipes
There are plenty of recipes on my blog to enjoy over the Jewish holidays, and here are some of my favorites.
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Holishkes
Print Recipe SaveIngredients
- 1 lb. ground lamb beef, turkey, or chicken
- 2 tbsp oil canola or other flavorless oil
- 1 cup finely chopped onion
- 1/4 tsp ground turmeric
- 3/4 cup basmati rice
- 3/4 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 head of green cabbage
- 16 oz. tomato sauce
- 3 oz. tomato paste
- 1 tbsp pomegranate molasses sub. with 1 tbsp brown sugar and 1 tbsp 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 3/4 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!
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