Holubtsi (Stuffed Cabbage Rolls)

Typical Ukrainian cabbage rolls can be made from either pickled or parboiled cabbage leaves. Fillings traditionally contain rice only, since the typical peasant diet was largely vegetarian due to the higher cost of meat. Occasionally, the rice filling is mixed with small amounts of meat. Other recipes call for cooked kasha and chopped wild mushrooms or, more recently, combinations of whole grains and root vegetables. Some modern recipes call for tofu or textured vegetable protein instead of meat. The finished rolls may be simmered in thinned tomato juice, beef stock, vegetable stock, or even miso broth.

Ingredients

• ¼ pound ground beef
• 1 medium onion, chopped
• 4 Tablespoons vegetable oil
• 4 cups cooked rice
• 4 cups water
• Salt and pepper, to taste
• ¾ cup tomato juice
• 1 medium cabbage, core removed
• 1 Tablespoon vinegar

Procedure

1. To make filling: cook rice according to package directions.
2. In a frying pan, add the oil and heat over medium heat.
3. Brown the onions and hamburger.
4. Combine rice, onion, and hamburger in a mixing bowl. Season with salt and pepper. Set aside.
5. Preheat oven to 350°F.
6. In a large pot, bring the water and vinegar to a boil.
7. Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook.
8. Remove cabbage and tear off cabbage leaves from the cabbage head.
9. Remove the hard center part of the leaf.
10. Place a spoonful of the rice mixture into the center of the leaf and roll tightly.
11. Place cabbage rolls into a casserole dish and cover with the tomato juice.
12. Bake for 1 to 1½ hours.