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Ukrainian Holubtsi, or Stuffed Cabbage Rolls
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A comforting harvest dish that feeds a crowd or that is easily frozen for a later easy meal.
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You will want to select a single, perfect head of cabbage for this easy method.
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My Mom will demonstrate her Ukrainian Grandmother’s recipe for Holubtsi.
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Cook the rice according to the package directions. Set aside to allow to cool slightly.
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Begin by boiling a large stockpot of water. Remove but reserve the tough outer leaves of the cabbage
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Carefully cut the tough core from the cabbage and remove it.
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Add the cabbage to the water core-side down to ‘soften’ the cone.
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Using tongs, remove the leaves one at a time from the cone as the softening process loosens them.
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Preheat the oven to 350 F. Have the vegetables which will create the sauce chopped and ready to go.
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Add the slightly cooled, sticky rice to the ground beef...
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...followed by the chopped onion and the eggs.
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Mix and fully incorporate all of the ingredients. Get your hands dirty!
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Prepare a lidded roasting pan by spreading a bit of juice from the canned tomatoes in the bottom.
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Stuff the cabbage leaves! One by one, add a bit of meat mixture to the center of each leaf...
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...folding like a napkin and placing seam-side down in the roasting pan.
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Repeat until all of the meat mixture has been used. Chop any remaining cabbage leaves and scatter.
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Scatter chopped tomatoes and chopped peppers atop, too. Add basil and salt and pepper.
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Add tomato soup, canned tomatoes and chili sauce. Top with reserved outer leaves. Cover with a lid.
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Bake for 2 hours. Once baked, turn off oven, crack the door, and allow to rest undisturbed 1 hour.
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Ukrainian Holubtsi or Stuffed Cabbage Rolls. Serve with mashed potatoes, roasted beets, and bread.
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Jenny at Not Entirely Average
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