Holishkes (Stuffed Cabbage Leaves)

Directions

1. Rinse the cabbage, submerge it in a large pot of boiling water, and cook for 4–5 minutes. The leaves should be somewhat soft and pliable, but not too soft.
2. Drain the cabbage in a colander and let it rest until it cools enough to handle.
3. Mix together the ground meat, cooked rice, onion, dill, egg, ½ cup sauerkraut, ⅓ cup tomato sauce, salt, and pepper in a large bowl.
4. Peel the large leaves off the head of cabbage, keeping only the ones that are intact and large enough to stuff.
5. Chop the remaining cabbage into small pieces.
6. Dry the large leaves using paper towel.
7. Shave off part of the thick stem at the base of each leaf using a knife. Be careful not to cut through the leaves.
8. Place ¼–⅓ cup of the filling in the center of one of the leaves, about a ½-inch above the base.
9. Fold the base of the leaf up over the filling until it’s completely covered. Then fold the left edge of the leaf inward, leaving the right end open, and continue rolling until it is completely rolled up. Tuck the loose end of the leaf inward, pushing it into the filling.
10. Repeat steps eight and nine until all the large cabbage leaves are used. If there is filling leftover, roll it into meatballs and cook them along with the stuffed cabbage leaves.
11. Combine the remaining tomato sauce, diced tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic, and allspice in a small saucepan, and set it over medium heat.
12. Heat the sauce, stirring occasionally, until it is bubbly and fragrant. Taste it and add more brown sugar, lemon, salt, or pepper as desired.
13. Stir together the remaining 1 cup of sauerkraut and chopped cabbage in a large pot, spreading it into an even layer.
14. Pour the chicken stock or water over the sauerkraut-cabbage mixture.
15. Place half of the stuffed cabbage leaves on top of the sauerkraut-cabbage mixture.
16. Pour a third of the warmed tomato sauce over the stuffed cabbage leaves.
17. Add another layer of stuffed cabbage leaves and top them with the remaining tomato sauce.
18. Place the pot over medium-high heat and bring it to a gentle boil.
19. Reduce the heat to a slow simmer and cover the pot.
20. Cook for 2–2½ hours, until the thickest parts of the leaves are tender. Check the pot periodically to make sure it is at a slow simmer and not boiling too vigorously.
21. Transfer the stuffed cabbage leaves from the pot to a serving plate carefully using tongs.
22. Spoon some of the sauce over the stuffed cabbage and sprinkle generously with ground black pepper before serving hot.