Ann Lenga’s Hollipshes (Stuffed Cabbage in Sweet and Sour Sauce)



1 medium head of green cabbage, about 2 pounds, core removed

1 pound lean ground beef

½ cup uncooked rice, rinsed and drained

2 eggs

Salt and fresh ground black pepper, to taste

Sauce Ingredients

2 cups water

1 large unpeeled apple, cored and coarsely chopped

1 large yellow onion, peeled and coarsely chopped

1- 12 ounce jar Heinz Chili Sauce

1 cup Concord Grape Jelly

½ teaspoon coarse kosher salt, or more to taste

1/8 teaspoon fresh ground black pepper, or more to taste


Place the whole head of cabbage in a large soup pot (large enough to hold the entire head of cabbage with room at the top) and fill pot with cold water. Bring water to a rolling boil then cover and reduce to a simmer. Cook cabbage until just wilted, about 10 minutes. Carefully drain cabbage (keep the water in the pot just in case the inner leaves need to be blanched again) in a colander and let sit until cabbage is cool enough to handle.

While cabbage is cooling, mix together beef, rice, eggs, and salt and pepper in a bowl using a wooden spoon or your hands. Set aside.

Carefully remove one whole cabbage leaf from the head and place it on a counter, outside of leaf facing down. Place a heaping 2 tablespoons of filling in the center of the leaf, 1-inch in from the stem end. Fold stem end over filling and bring in both sides of cabbage. Then roll cabbage to the end of the leaf. Place rolls, seam-side down, onto a plate. Continue to roll cabbage leaves in this manner until all filling has been used. Cover rolls with plastic wrap and set aside.

To make sauce, combine all sauce ingredients in a large pot. Slice enough of the remaining cabbage to equal about a cup, and add to mixture in pot. Bring sauce to a light boil. Carefully place cabbage rolls into boiling sauce, making a full layer on the bottom followed by another one on top, if needed.

Bring mixture to a simmer; cover and cook for 3 hours. After 3 hours, remove pan from heat and let mixture cool, covered, for an additional 30 minutes.

Alternatively, cabbage rolls can be refrigerated in a tightly covered dish for up to 3 days or frozen for up to 3 months. To reheat, simply place rolls and sauce into an ovenproof dish and heat in a preheated 350- degree oven for 30-45 minutes, or until sufficiently warmed

Makes 14 rolls, serving 6-8people.