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INGREDIENTS
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!
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