Cabbage rolls aka Holybtsi (“Голубці”)
I don’t even have a picture of the finished product – they were gone as soon as I served them.
My mom was a cabbage rolls queen and she used to make amazing cabbage rolls for the holidays. They always bring great memories of my childhood. They are usually made with meat and are full of flavour. It doesn’t get more Ukrainian than that!
If you wish to make tradition cabbage rolls with meat you will need a pound of ground pork (or beef, or turkey) and 1/2 cup of rice. These cabbage rolls freeze well; do so before baking. Recipe can be doubled.
- 1 small head Savoy cabbage (regular green cabbage stays tough)
- 2 tbsp oil
- 1 large onion, chopped
- 1 large carrot, grated
- 1 tsp salt
- 1 tsp pepper
- 1 cup cooked brown rice (arborio, short grain or sticky rice work well too; basmati rice – not so much)
- 1 cup chopped fresh dill
- 1 can tomato paste
- 1 can tomato juice (low sodium)
- Using a sharp knife, cut around the core and remove it. Separate the outer leaves – Savoy cabbage works best.
- Bring a pot of water to to a simmer over high heat. Place 2-3 leaves at a time into the water and cook for up to 2 minutes, just until they are pliable. Remove and set aside.
- Heat oil in a pan over medium heat. Add onions and carrots and cook for 10 minutes until they are tender.
- Stir in tomato paste, salt and pepper.
- Add this mixture to rice and mix it well with dill.
- Trim large centre vein of each leaf.
- Place the rice mixture in the centre of each leaf.
- Fold bottom of of each leaf up over the filling, then fold each side up and over. Roll up snugly 🙂
- Transfer rolls to pot and add tomato juice.
- Cover and cook over low heat for about 40 minutes.
- Serve with sour cream.