Ukrainian Holubtsi Or Stuffed Cabbage Rolls Recipe By Tasty

UKRAINIAN STUFFED CABBAGE RECIPE - HOLUBETS OR HOLUBTSI

Steps:

• Remove core from each cabbage with a small paring knife.
• Place cabbages into a large pot of salted water, making sure they are fully submerged. Add vinegar. Boil cabbage about 30 minutes or until leaves fall freely from heads with a simple poke of a fork.
• Remove cabbage and allow it to cool. Carefully peel off each leaf one by one. Set aside and allow leaves to dry.
• Heat oven to 350 F degrees.
• Flip cabbage leaves so the stems face up. Shave some of the stems from the cabbage leaves with a small knife so they are easier to roll. Stack two leaves together, one on top of the other, so that the stems align.
• Add the desired filling (see recipes below) and gently roll. Once a shape is formed, push on both sides.
• Line a deep roasting pan with excess cabbage leaves and place rolls side by side. Once the dish is full, place butter slices and spoonfuls of tomato sauce in between rolls. Pour stock of choice over rolls until submerged.
• Cover rolls with more leaves or aluminum foil. Bake 40 minutes or until boiling. Reduce heat to 300 F degrees and bake 1 hour. Serve with tomato cream sauce (see recipe below), if desired.
• Cook rice and allow it to cool.
• Fry onion in butter and add pork. Cook until pork is slightly browned.
• Allow mixture to cool and season with salt and pepper.
• Heat oven to 350 F degrees.
• Mix buckwheat with egg and 5 tablespoons melted butter and spread on a sheet pan.
• Bake 30 minutes until browned, stirring the mixture every 10 minutes.
• Meanwhile, fry onion in 2 tablespoons butter.
• Remove sheet pan from oven and add potato and fried onion. Return to oven for an additional 10 minutes.
• Remove and allow to cool. Season with salt and pepper.
• Fry onion in 1 tablespoon butter in small saucepan over medium heat until tender.
• In a separate large pot, melt 3 tablespoons butter over medium heat and add flour. Cook about 21 minutes.
• Add onion, salt, sugar, and pepper, mixing constantly. Gradually add tomato sauce and chicken stock and bring sauce to a boil. Once boiling, add cream. Season further with salt and pepper, if desired. (Makes 3 cups.)
• Optional: Fry 2 cloves of garlic with the butter and onion to create a delicious garlic sauce.

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• Cook rice according to package directions and set aside to cool completely once done.
• Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
• Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
• Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
• In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
• Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
• Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
• Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
• Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
• Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.