Cabbage Rolls Recipe - Ukranian
Ohh Baby -- this is one of my favourite recipes and being part Ukranian -- well, I'm not actually Ukranian, but I do know people that are and you're going to love this. Every once in a while, I get a real hankerin' for something Ukranian and what's better than Holubtsi (cabbage Rolls).
Now this recipe will make 24 rolls so I don't expect you to eat all of them at one sitting. Simply throw them in the freezer and when the hunger pains roll around again, just reheat with additional tomato sauce. Now don't go sharing this with all your friends and neighbours. Let's make it our own little secret that will have everyone wondering how you can cook something so delicious and just want to keep it all to yourself. Tell them it's a family secret that's been around for generations and you swore on the Bible not to tell a soul.
Are you ready? Here we go.
What you'll need:
1 large cabbage, about 1.5 kg ( 3 lbs )
250 mL (1 cup) long grain rice
250 mL (1 cup) boiling water
5 mL (1 teaspoon) salt
3 strips bacon, diced, cooked crisp
375 mL (1 1/2 cups) chopped onion
250 g (1/2 lb.) ground pork
250 g (1/2 lb.) ground beef
7 mL (1 1/2 teaspoons) garlic salt
1 mL (1/4 teaspoon) pepper
375 mL (1 1/2 cups) tomato juice
salt and pepper
> Core the cabbage. Place the head in a deep pot of boiling
water. Let stand until the leaves are soft and pliable. Remove
from water and separate the leaves. Return the head to boiling
water if inside leaves require softening. Pare down hard centre
rib on each leaf.
> Add salt and rice to boiling water; cover and turn off heat. Let stand until the rice absorbs all the water.
> In a large fry pan, saute onion in bacon drippings until tender. Add pork and beef, cook until lightly browned. Combine with rice; cool slightly then add a beaten egg, garlic salt and pepper.
> Line the bottom of a large baking dish with cabbage leaves.
> Place a heaping tablespoon of the meat mixture onto a cabbage leaf. Roll once, tuck in sides and then roll completely. Arrange the rolls in layers in a casserole. Season each layer with salt and pepper.
> Pour tomato juice over the rolls and cover them with 2 or 3 cabbage leaves.
> Cover tightly. Bake in 180 degree C (350 F) oven for 1 hour. Uncover and continue baking and basting for another 1/2 hour.
> Serve hot with chopped crisp bacon, sour cream or tomato sauce.