Ukrainian Holubtsi, or Stuffed Cabbage Rolls
A comforting harvest dish that feeds a crowd or that is easily frozen for a later easy meal.
You will want to select a single, perfect head of cabbage for this easy method.
My Mom will demonstrate her Ukrainian Grandmother’s recipe for Holubtsi.
Cook the rice according to the package directions. Set aside to allow to cool slightly.
Begin by boiling a large stockpot of water. Remove but reserve the tough outer leaves of the cabbage
Carefully cut the tough core from the cabbage and remove it.
Add the cabbage to the water core-side down to ‘soften’ the cone.
Using tongs, remove the leaves one at a time from the cone as the softening process loosens them.
Preheat the oven to 350 F. Have the vegetables which will create the sauce chopped and ready to go.
Add the slightly cooled, sticky rice to the ground beef...
...followed by the chopped onion and the eggs.
Mix and fully incorporate all of the ingredients. Get your hands dirty!
Prepare a lidded roasting pan by spreading a bit of juice from the canned tomatoes in the bottom.
Stuff the cabbage leaves! One by one, add a bit of meat mixture to the center of each leaf...
...folding like a napkin and placing seam-side down in the roasting pan.
Repeat until all of the meat mixture has been used. Chop any remaining cabbage leaves and scatter.
Scatter chopped tomatoes and chopped peppers atop, too. Add basil and salt and pepper.
Add tomato soup, canned tomatoes and chili sauce. Top with reserved outer leaves. Cover with a lid.
Bake for 2 hours. Once baked, turn off oven, crack the door, and allow to rest undisturbed 1 hour.
Ukrainian Holubtsi or Stuffed Cabbage Rolls. Serve with mashed potatoes, roasted beets, and bread.
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