MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Holishkes (Stuffed Cabbage Leaves)
 Categories: Beef, Rice, Vegetables, Fruits, Sauces
      Yield: 9 Servings
 
MMMMM-------------------STUFFED CABBAGE LEAVES------------------------
  3 1/2 lb Ground beef or lamb
    1/2 c  Long-grain white rice; raw
      2 md Yellow onions; peeled, fine
           - chopped
    1/2 c  Fine chopped dried apricots
      5 lg Garlic cloves; peeled, fine
           - chopped
      1 ts (ea) salt & fresh ground
           - black pepper
      2 lg Eggs; lightly beaten
      3 tb Water
     16 lg White or savoy cabbage
           - leaves(select thick leaves
           - in perfect condition)

MMMMM---------------------SWEET & SOUR SAUCE--------------------------
     28 oz (2 cans) diced tomatoes;
           - undrained
      2 md Yellow onions; coarse chop'd
      1 c  Dark raisins (opt)
      3 tb Light brown sugar
      2 tb Lemon juice
      2 tb Ketchup
      1 c  Dry red wine
           Salt & fresh ground pepper
      2 ts Ground cinnamon
    1/2 c  Pine nuts; toasted (garnish)
 
  In a large bowl, combine the beef or lamb, rice, onions,
  apricots, garlic, salt, and pepper. (For a smoother
  mixture, pulse the ingredients in a food processor.)
  
  In a small bowl, beat together the eggs and water. Add
  to the meat mixture and combine. Refrigerate the mixture
  covered for 30 minutes.
  
  Fill a large saucepan with water. Bring to a boil. Plunge
  the cabbage leaves in the boiling water. Blanch 2 minutes.
  Transfer the cabbage leaves to a colander and rinse
  immediately with cold water - this will prevent them from
  continuing to cook.
  
  Place the cabbage leaves on a work surface. Using a sharp
  knife, carefully remove any hard stalks, while doing
  minimal damage to the leaves.
  
  Set the oven @ 300ºF/150ºC.
  
  Shape the chilled meat mixture in egg-sized ovals. Wrap
  each oval in one or two cabbage leaves, folding and
  overlapping the leaves so the mixture is completely
  enclosed in a tight parcel. Place stuffed cabbage leaves
  in a baking dish.
  
  To make the sweet and sour sauce, in a medium bowl,
  mix together all the sauce ingredients. Pour over the
  stuffed cabbage leaves.
  
  Cover the dish. Bake 2 hours.
  
  Gently transfer the stuffed cabbage leaves to a serving
  dish. Spoon the sauce over the stuffed cabbage leaves.
  Sprinkle with pine nuts and serve.
  
  Can be made in advance
  
  FLEISHIK: contains meat
  
  Makes 8-10 servings
  
  Source: The Jewish Mama's Kitchen by Denise Phillips
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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