Holubtsi: Ukrainian Stuffed Cabbage Rolls Голубці

Instructions Інструкції

Prepare the Cabbage:

1. Bring a large pot of salted water to a boil.
2. Using a sharp knife, cut out the core of the cabbage by making a deep, cone-shaped incision around the stem.
3. Place the whole cabbage in the boiling water. As the outer leaves soften (after about 1-2 minutes), gently peel them off using tongs and set aside on a plate to cool.
4. Continue until you have about 12-14 large leaves. Return any leaves that are too stiff to the boiling water to soften further.
5. Once cooled, use a sharp knife to trim the thick center rib from each leaf, making it easier to roll.

Prepare the Filling:

1. Cook the rice according to package directions, but remove from heat when it's about half-cooked (about 5-7 minutes). Drain and set aside to cool.
2. In a frying pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and grated carrot for the filling. Sauté until soft and golden, about 5-7 minutes.
3. In a large bowl, combine the half-cooked rice, ground meat, sautéed vegetables, 1 tablespoon each of dill and parsley, salt, and pepper. Mix well using your hands or a fork.

Make the Sauce:

1. In the same frying pan, heat 1 tablespoon of oil. Add the remaining chopped onion and grated carrot. Sauté until soft.
2. Add the crushed tomatoes, bay leaves, minced garlic, paprika, and the remaining herbs. Season with salt and pepper.
3. Simmer the sauce for about 5 minutes, then remove from heat.

Assemble the Holubtsi:

1. Place a cabbage leaf on a flat surface with the stem end toward you.
2. Put about 2-3 tablespoons of the filling near the stem end of the leaf.
3. Fold the stem end over the filling, then fold in the sides, and continue rolling to completely enclose the filling. The roll should be snug but not too tight, as the rice will expand during cooking.
4. Repeat with the remaining leaves and filling.

Cook the Holubtsi:

1. Line the bottom of a large, heavy pot with a few leftover or torn cabbage leaves to prevent the rolls from sticking or burning.
2. Arrange the cabbage rolls seam-side down in the pot, packing them somewhat tightly in layers if necessary.
3. Pour the prepared tomato sauce over the cabbage rolls, making sure they are all covered.
4. If needed, add just enough water to barely cover the rolls.
5. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 1.5-2 hours, until the cabbage is tender and the filling is fully cooked.

Alternative Cooking Methods:

Oven Method:

1. Preheat oven to 350°F (175°C).
2. Arrange rolls and sauce in a large oven-safe dish with a lid.
3. Bake covered for 1.5-2 hours.

Slow Cooker Method:

1. Line slow cooker with cabbage leaves, arrange rolls, and cover with sauce.
2. Cook on low for 6-8 hours or on high for 3-4 hours.

Serving:

1. Carefully remove the cabbage rolls from the pot and place them on a serving platter.
2. Spoon some of the sauce over the top.
3. Serve hot with a dollop of sour cream and a sprinkle of fresh herbs.
4. Traditionally, holubtsi are served with a slice of dark rye bread on the side.