Holishkes (stuffed cabbage) with mexican twist

Holishkes (stuffed cabbage) with mexican twist

Makes 8 pieces.

Stuffing
1 pound chopmeat, 3/4 cup precooked white rice, 1/3 cup finely chopped onion, 1 eggs, beaten, 2 teaspoons salt, 1/2 teaspoon pepper.

Sauce
1 (1 lb) can medium salsa, 5 tbsp barbeque sauce, 2 medium size carrots, 1/4 cup vegetable oil, hot water1 medium green cabbage.

In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.

Peel the carrots and cut into 1/2 inch pieces. In a bowl, thoroughly mix all sauce ingredients, add carrots.

Remove about 8 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves. Draine the water and set leaves on a plate. Stuff with 3/4 cup of the meat-rice mixture each leave, roll very tightly along the spine, and close both sides by tucking them in with your fingers.

Pour sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the hot water over. Place a couple chunks of fresh apples on a top (hint from Martha Stewart). Cover pot and simmer for 1 hour and 45 minutes. Adjust salt and pepper.