Holubtsi (Stuffed Cabbage Rolls)

Name: Holubtsi (Stuffed Cabbage Rolls)
Yield: 6
Cuisine: Ukraine
Ingredients: Large white cabbage — 1 head; Ground pork and beef mix — 500 g (1 lb 2 oz); Cooked rice — 200 g (1 cup); Large Onion, finely chopped — 1; Carrot, grated — 1; Egg — 1; Tomato passata — 400 g (1 3/4 cups); Sour cream — 150 g (2/3 cup); Sunflower oil — 2 tbsp; Fine salt and black pepper — to taste; Bay leaves — 2

The Quirky Foodster Team

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Servings

Ingredients

Large white cabbage — 1 head
Ground pork and beef mix — 500 g (1 lb 2 oz)
Cooked rice — 200 g (1 cup)
Large Onion, finely chopped — 1
Carrot, grated — 1
Egg — 1
Tomato passata — 400 g (1 3/4 cups)
Sour cream — 150 g (2/3 cup)
Sunflower oil — 2 tbsp
Fine salt and black pepper — to taste
Bay leaves — 2

Method

Core the cabbage and blanch the whole head in boiling water for 3-4 minutes to loosen the leaves, then carefully peel off 16 large leaves. Trim the thick central rib from each.
Mix the ground meat, cooked rice, half the onion, egg, salt and pepper in a bowl until combined.
Place a spoonful of filling on each cabbage leaf and roll up tightly, folding in the sides.
Sauté the remaining onion and grated carrot in oil for 5 minutes, then stir in the tomato passata and sour cream.
Arrange the cabbage rolls seam-side down in a large pan, pour the sauce over, and add the bay leaves.
Cover and simmer gently over low heat for 1 hour, until the cabbage is tender and the filling is cooked through.
Serve hot with extra sour cream on the side.

Introduction: Holubtsi, meaning 'little pigeons', are cabbage leaves rolled around a filling of rice and meat and slowly braised in a tomato-sour cream sauce.

Cultural Background: Holubtsi, meaning 'little pigeons', are cabbage leaves rolled around a filling of rice and meat and slowly braised in a tomato-sour cream sauce. They are one of the great centrepiece dishes of Ukrainian home cooking, traditionally made in large batches for family gatherings.

Tips: Blanching the whole cabbage head, rather than separating raw leaves, makes them much easier to roll without tearing. Keep the simmer very gentle to stop the rolls from falling apart.

Variations: Use a fully vegetarian filling of rice, mushrooms and grated carrot in place of meat. Add a pinch of smoked paprika to the sauce for extra depth. See variation above using mushroom and rice filling in place of meat. Can be made vegan by using a plant-based sour cream and omitting egg from the filling, binding with a little extra cooked rice instead.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop, covered, over low heat for 10-12 minutes, or in a 160°C (320°F) oven for 20 minutes.

FAQs:

Q: How do I stop the cabbage leaves from tearing?

A: Blanch the whole head briefly so the leaves soften and separate easily, rather than trying to peel them raw.

Q: Can holubtsi be made vegetarian?

A: Yes, replace the ground meat with a mixture of mushrooms, rice and grated carrot for a satisfying vegetarian version.