Cabbage Rolls (Holubtsi)

By Hester

Traditional Ukranian Recipe

Ingredients

• 1 large head of sour cabbage
• MEAT AND RICE FILLING
• 1 cup rice
• 1 cup boiling water
• 1 teaspoon salt
• 1 medium onion, chopped
• 4 tablespoons fat
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 egg
• salt and pepper
• SAUCE
• 1 1/2 cups tomato juice
• 1/2 cup sour cream, if desired
• 2 tablespoons butter or bacon fat
• salt and pepper
• 1 large can sauerkraut, reserve liquid

Preparation

Step 1

Drain the cabbage reserving the liquid. Take the leaves apart very carefully without tearing them. Cut off the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Line the bottom of the pan with a few leaves.

MEAT AND RICE FILLING
Wash the rice in a sieve until the water comes off clear. Add to the boiling water stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed.

Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned.

Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper.

MAKING THE CABBAGE ROLLS

Place a generous spoonful of the filling on each leaf and roll lightly. Arrange the rolls in layers in the pot. Sprinkle each layer of Holubtsi with some shredded sauerkraut. Combine the liquid with the sour cream, if used, melted fat and seasoning; pour over the Holubtsi. The liquid should barely show between the rolls. Protect the top from scorching by covering it with a few large leaves.

Cover the Holubtsi tightly and bake them in a 350F oven for 1 1/2 to 2 hours or until both the cabbage and the filling are cooked.

Serve hot with chopped crisp bacon, sour cream, tomato sauce, or any favorite sauce.