Recipe: Holishkes - another recipe

Stuffed cabbage leaves, a recipe known as holishkes

Holishkes is cabbage leaves filling with minced meat. Included is a recipe for sweet and sour sauce.

For the Holishkes

2 Tablespoon Oil
1 onion, chopped finely
2 Tablespoons raw brown rice
1/2 cup vegetable stock
1 cabbage
seasoning to taste
1 pound of minced meat

Fry the onion in the oil till soft.

Add the rice and cook for 3 minutes, stirring all the time.

Add the stock and cook until the stock has been absorbed.

Add the mince and the spices to the rice mixture. Cook for over a low heat for about 5 minutes.

Soften the cabbage in hot water and then cut the thick stem out. Take one of the cabbage leaves at a time, and spoon some of the mince mixture onto the leave. Roll the cabbage leaf and secure the end with a toothpick. Repeat this with the remaining cabbage leaves and filling.

Place in a shallow ovenproof dish.

For the sauce
4 Tablespoons honey
The juice of two lemons
1 cup of tomato sauce (ketchup)
A dash of paprika

Mix the ingredients for the sweet and sour sauce and pour over the stuffed cabbage leaves (holishkes).

Bake for 2 hours at 180 degrees Celsius. Serve hot with rice.

Variations:

Instead of minced meat, try shredded chicken and then use chicken stock instead of vegetable stock.

For vegetarian holishkes, omit the minced meat and use a selection of finely chopped vegetables: green beans, carrots, potatoes, peas, pumpkin, or whatever takes your fancy!