Holubtsi (Ukrainian Stuffed Cabbage Rolls)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil.

   Ca. 5 min.

2. 2

   Carefully place the cored head of cabbage into the boiling water.

3. 3

   Cook the cabbage for 5-10 minutes, or until the outer leaves soften enough to be easily peeled off.

   Ca. 10 min.

   Kokkens note: As leaves soften, use tongs to gently peel them off the head. Return the cabbage to the water to continue softening inner leaves as needed.

4. 4

   Trim the thick central rib from each cabbage leaf to make them more pliable for rolling.

   Ca. 10 min.

5. 5

   In a large bowl, combine the ground pork, ground beef, uncooked long grain rice, finely chopped yellow onion, egg, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Mix thoroughly with your hands to ensure all ingredients are well incorporated.

6. 6

   Take a softened cabbage leaf and place a spoonful of the meat filling near the stem end.

   Kokkens note: The amount of filling will depend on the size of the leaf. Aim for about 2-3 tablespoons for a medium leaf.

7. 7

   Fold the stem end of the leaf over the filling, then fold in the sides, and roll tightly to form a compact cylinder.

   Ca. 30 min.

   Kokkens note: It takes a bit of practice to get a tight roll, but don't worry if they're not perfect.

8. 8

   Repeat with the remaining cabbage leaves and filling until all are used.

9. 9

   Line the bottom of a large Dutch oven or heavy-bottomed pot with any leftover cabbage leaves or scraps.

   Ca. 2 min.

   Kokkens note: This prevents the holubtsi from sticking to the bottom and burning.

10. 10

    Arrange the rolled holubtsi snugly in layers in the pot.

    Ca. 5 min.

11. 11

    In a separate bowl, whisk together the crushed tomatoes, tomato paste, and chicken broth.

    Ca. 2 min.

12. 12

    Pour the tomato sauce over the holubtsi, ensuring they are mostly submerged.

    Ca. 1 min.

13. 13

    Add the bay leaves to the pot.

14. 14

    Bring the sauce to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the cabbage is very tender and the rice is cooked.

    Ca. 2 t.

    Kokkens note: Check occasionally and add a little more broth or water if the sauce reduces too much.

15. 15

    Serve the holubtsi hot, garnished with a dollop of sour cream and a sprinkle of fresh dill, if desired.