hollapse (mennonite cabbage rolls)
Serves: 6
  • 1 pound raw ground beef
  • one head of cabbage (I had some small leftover leaves.)
  • ¼ cup white rice, cooked (although brown rice would work well)
  • 1 egg
  • ½ cup water
  • 2 tablespoons butter, melted
  • salt and pepper, to taste (I used 2 teaspoons of salt and a few twists of fresh black pepper)
  • tomato juice, enough to cover rolls while cooking (1½ to 2 cups is what I measured out and used.)*
  1. Remove cabbage core and steam leaves 10 minutes. I steamed the larger leaves and left the small leaves on the core for another use.
  2. Mix beef, rice, egg, salt and pepper.
  3. Wrap 2 tablespoonfuls of beef-rice mixture into a cabbage leaf. Wrap as you would a flat sheet over a pillow, tucking in the ends then roll up, burrito-style. Lie each cabbage package side-by-side in pan. (Janzen remarks in her book that she uses toothpicks to secure the rolls. I didn't do this and felt they held together fine.)
  4. Pour water and melted butter over rolls.
  5. Cook 350 degrees F for 1½ hours, covered with foil.
  6. Add tomato juice and cook for another 30 minutes, uncovered. Makes about 12 rolls (more if you use less filling in each cabbage leaf).
NOTE: Most of my "adaptations" are clarifications.

Special equipment: 8 x 11.5 x 2 inch baking pan, vegetable steamer

* The type of tomato juice you use will change the amount of salt you use for the dish. For example, if you use the low-sodium tomato juice, then increase overall salt. If you use the spicy tomato juice, nice! Probably not so Menno though.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/hollapse/