Holishkes (Stuffed Cabbage With Ground Bison)

makes 12 pieces

Basic tomato sauce, recipe follows

12 extra large cabbage leaves

1 pound ground bison

1 small onion, diced

1 large clove of garlic, minced

1/2 cup plain bread crumbs

1 extra large egg

2 tbs finely chopped Italian parsley

freshly ground nutmeg, to taste

freshly ground black pepper

salt

Blanch the leaves under boiling water for a few second just until pliable. You might need to do it in batches. Set aside to cool. If necessary, thin out or remove the thick stalk of each cabbage.

Place all ingredients for the stuffing in a large bowl, mix well.

Preheat oven to 275F.

Pour the tomato sauce on a braiser.

Lay a piece of blanched cabbage leave on a kitchen working surface, add the filling, roll up the meat, tucking in the leave on both side as you go to completely enclose the filling (like you would roll an egg roll). Arrange on top of tomato sauce with seam side down. Bake for 3 to 4 hours, or until the meat is cooked. Remove from oven, serve with nice rustic country bread. 

Basic Tomato Sauce

7 large Roma tomatoes, diced
1/2 small size onion, diced
1 large garlic cloves, minced
freshly grated nutmeg, to taste
freshly ground black pepper to taste
olive oil
salt

Fry the onion with olive oil until translucent, add garlic, fry another few second until it is fragrant. Add tomatoes, freshly ground nutmeg, black pepper, and salt. Cook for 10 minutes, then remove from the heat.

Rustic country bread is perfect for this Holishkes :)

Photo taken by Beatrice Hom