Potluck Ukrainian Stuffed Cabbage Rolls (Holubsti)

Cabbage Rolls:
2-1/2 cups boiling water
2 tsp. salt
2 cups uncooked rice
1/4 cup butter
1 md. onion, peeled, minced
1 tsp. salt
1/4 tsp. pepper
1 md. large cabbage
Salt
Oil

Tomato Sauce:
1-1/2 cups tomato juice
2 tbsp. butter, melted
1 tsp. salt
pinches black pepper
1 pint sour cream, optional

Directions:

In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand.

In a large skillet, melt the butter, add the onion, and sauté until light golden. Combine with the rice and season with salt and pepper; let cool.

Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved.

Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer.

Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight.

Bake in a preheated 350°F. oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14.

Comments from olga :

Make these tasty Ukrainian stuffed cabbage rolls as a side dish for pork or grilled meats. Use a leafy, green cabbage for this.

TAKE-IT-ALONG TIPS: Undercook by about 10 minutes and take to the party with the sour cream. Wrap the casserole in foil and overwrap in newspaper to keep it warm.

Take-It-Along Cookbook

User Reviews:

My daughter-in-law's mother was Ukrainian and on Ukrainian Christmas they always had this so my daughter-in-law asked me to make it. In my families Polish culture we had this with chopped meat, rice and onions. I was trying to find a recipe that her family made with mushrooms and mushroom sauce and no meat so I just added a lot of mushrooms to this and also some shredded carrots but no meat. I cooked it with tomato sauce and her aunt made the mushroom sauce on the side to serve with sour cream. It came out great. I had to triple the recipe for 30 people.

submitted by sabina on December 01, 2007

My daughter-in-law's mother was Ukrainian and on Ukrainian Christmas they always had this so my daughter-in-law asked me to make it. In my families Polish culture we had this with chopped meat, rice and onions. I was trying to find a recipe that her family made with mushrooms and mushroom sauce and no meat so I just added a lot of mushrooms to this and also some shredded carrots but no meat. I cooked it with tomato sauce and her aunt made the mushroom sauce on the side to serve with sour cream. It came out great. I had to triple the recipe for 30 people.

Submitted by sabina on December 01, 2007

This is the closest recipe I have yet to find to my mother's recipe. In order to make it even closer, only parboil the rice and add about 1 lb. of ground pork - cook the onion with the pork and add the salt and pepper mixture. This way you don't need any of the butter or oil since it gets the oil from the pork. The rice will cook with the moisture from the tomato juice and will be light and fall apart.

submitted by ajkeith on November 03, 2005

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