After the recipe for my haman holipches stuffed leeks went viral on Purim, I decided I had to make a Rosh Hashanah version for y’all! This one is rolled like stuffed cabbage, and ode to the upcoming harvest season. (It also makes it easier to prep because you don’t need to blanch the leek skins, yay!)
Well, the sad thing is that this photo does not do this recipe justice because it is JUST THE THING you need for the High Holidays. The meat filling is loaded with sweet apples and dates, and it all simmers in a delicious sauce of apple cider and silan that complements the flavors beautifully! It hits the spot like a comforting bowl of stuffed cabbage, or my Bubby’s cabbage soup – but in the most fall-forward applelicious kind of way!
The good thing is, you can watch me make it on Instagram and hopefully it’s a wee bit more appetizing than the pic! (which I forgot to take, so I grabbed a quick photo of it when I made it for a recent live cooking demo!).
It’s got so many simanim rolled into one delicious package, so go ahead and give it a try.
Simanim Stuffed Leeks
8 large leeks, divided (see recipe instructions)
Meat filling:
1.25 lbs. ground beef (not lean)
3/4 cup jasmine or basmati rice (raw)
2 cloves garlic, minced
1/3 cup chopped dried dates (3)
½ cup grated apple
⅓ cup chopped parsley
1 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 ½ tsp kosher salt
Sauce:
1 ½ cups chicken or vegetable stock
1 ½ cups apple cider
3 tbsp tomato paste
¼ cup silan
juice of 1/2 lemon
¼ tsp allspice
2 tbsp olive oil
1 tsp kosher salt
¼ tsp pepper
Trim the leeks by removing the root and the dark green tops. Cut along the length of the leeks and peel the first few layers apart until the peels are no longer wide enough to use for filling (depending on the thickness of the leeks, you should be able to use the first 5-6 layers or so).
Wash the leek peels well to remove dirt. Transfer to a paper towel. Finely chop the leftover leek (that was too narrow to use for wrapping) until you have 1/2 cup.
In a large bowl, combine the meat filling with the chopped leek. Fill the leeks skins with the meat filling (leaving some space on the sides because the rice will expand during cooking) and roll up like a cigar. Place each roll into a second leek skin so it has a double layer. Transfer to a 9×13 pan or Pyrex dish.
In a large bowl, combine the sauce ingredients, whisking until smooth. Pour the sauce over the leeks and cover with a layer of parchment paper and foil.
Bake at 375 degrees for 1 1/2 hours, basting every 30 minutes with the sauce. Uncover and broil for 2 minutes until the leeks caramelize lightly.
FREEZING: While it is best served fresh, you may freeze the stuffed leeks (once cooked). Thaw and add some extra apple cider or stock, cover, and warm at 350 degrees.
Related Recipes
Haman Holipches Stuffed Leeks
lemon grilled leeks
salmon en croute with creamed leeks
Passover stuffed cabbage
