Holiskies -Stuffed Cabbage with a twist!
Sukkoth is incredibly special in our family; my son was born on the first day. In Bournemouth in 1984! That night the IRA tried to kill Margareth Thatcher by blowing up the Grand Hotel Brighton.
I had made Holiskies and stuffed peppers before going into hospital to give birth! (I had also stood in the synagogue kitchen making hundreds of fish balls the day before for the Sukkot Kiddushes, as one does when 9 months plus pregnant!)
The tradition of eating stuffed foods on Sukkot reflects the holiday's celebration of harvest and plenty. When I lived in Israel, I nearly always ate with my neighbours, who were the Rabbi and Rebbetzin, of the village I lived in, there was always masses of activity on the days Leading up to Sukkot, while their family, built and decorated their Sukkot. I would make the soups, Some of the starters, and the Holiskies. The Rebbitzins late father, a retired New York oncologist, Was a great fan, of my stuffed cabbage, In fact, whenever he visited, whatever time of the year. I used to make them for him.
I like Holiskies, but they don’t like me, I have found minced beef too heavy for me, but my stomach is fine with minced chicken, so I have played around with the recipe this makes lighter but just as delicious stuffed cabbage. It is also Gluten free so excellent for celiac or gluten intolerant guests.
This is a labour of love, but well worth it.
Ingredients serve 4-6 depending on appetite.
500 grams minced chicken#
1 medium onion minced.
1 tablespoon vegetable oil.
1 medium white cabbage placed in the freezer for 24 hours.
1 sprig of fresh thyme
¼ cup chopped fresh parsley
1 cup long grain rice
½ teaspoon black pepper
½ teaspoon sea salt
2 cloves of garlic.
1 egg
For the sauce.
½ tablespoon vegetable oil
1 medium onion chopped.
3 cloves garlic chopped.
2 bay leaves
1 leek chopped
1 tin of chopped tomatoes
1 packet or jar passata
The juice of one lemon
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon sea salt
1 teaspoon brown sugar.
Method
Defrost the cabbage, peeling off the best leaves you will need around 8. leaves, cut out the thick part of the stalk carefully
Cook the rice till it is ¾ cooked, let it cool.
Heat the oil in a pan, add the onion and garlic and sauté until transparent, and cool
In a bowl, mix the minced chicken, thyme, parsley, seasoning, onion & garlic mix and the cooled rice, add the egg, and mix well together, put it in the fridge to set for at least 20 minutes, during which time make the tomato sauce.
In a pot, add oil, when heated cook the onion, leeks and garlic, cook till translucent , add the tinned tomatoes, cook together, adding the sugar, bay leaves, seasoning, passata, lemon juice, and paprika, bring to the boil then simmer for at least 15 minutes, adjust the seasoning to taste, this should be a rich tomato sauce.
Take the meat mixture from the fridge, place mixture near the stalk end of the cabbage leaf, fold the leaf in left side then right side, then the bottom to the top, place each of the Holiskies, seam side down in an oven proof dish, pour the tomato sauce over the Holiskies , make sure it covers all of them if it doesn’t add a bit of water, cover and cook in a medium oven for an hour.
Serve, you can serve small Holiskies as a starter, or larger ones as a main course with tomato sauce over it.