Whether you call them holishkes, praches or just plain stuffed cabbage, these cabbage rolls are the real deal. A great addition to your Hanukkah dinner! Get the full recipe at https://www.bigy.com/rs/recipes/stuffed-cabbage/15245
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Ingredients:
1 large head cabbage
2 pounds ground beef
1/4 cup uncooked Food Club white rice
1/4 cup minced onion
2 cloves garlic, minced
1 Big Y egg
1 teaspoon Food Club salt, plus more to taste
1/4 teaspoon Food Club ground black pepper, plus more to taste
1 (28-ounce) can Food Club diced tomatoes
1 (8-ounce) can Food Club tomato sauce
1/2 cup packed Food Club brown sugar
1 lemon, juiced
1/4 cup golden raisins
Directions:
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Bring a large Dutch oven filled with enough water to submerge the entire head of cabbage to a boil and add salt.
4. Using 2 sets of tongs, submerge head of cabbage into the hot water for 5 to 10 seconds. Carefully remove cabbage with tongs and remove outer leaves that have been softened. Return cabbage head to boiling water and let boil for another 5 to 10 second. Remove with tongs and remove next softened layer. Repeat process until you have 18 softened leaves.
5. Once cool enough to handle, cut out thick white portion of the stem by cutting a “V” so they wrap easily and tight. Set aside.
6. In a medium bowl, combine beef, rice, minced onion, garlic, egg, salt and pepper.
7. Place a few spoons of meat mixture along one side of wilted cabbage leaf, fold over sides and roll up. Repeat with all large leaves. Wash hands after handling raw beef and egg.
8. Preheat oven to 350 degrees Fahrenheit.
9. Arrange cabbage rolls seam-side down in bottom of a Dutch oven. Top with tomatoes, tomato sauce, brown sugar, lemon juice, raisins, salt and pepper to taste.
10. Place Dutch oven, uncovered, over medium-high heat and bring to a boil. Once boiling, cover and bake in preheated oven for 1 hour.
11. Uncover and cook 30 minutes or until sauce is reduced, basting, occasionally, with pan liquid.
Big Y’s recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Get the full recipe at https://www.bigy.com/rs/recipes/stuffed-cabbage/15245
About Big Y
Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at https://www.bigy.com/
Dig In Magazine serves as inspiration and recipes that you can make for yourselves and your friends & family! Learn more about Dig In at https://www.bigy.com/DigIn
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