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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Reserved bread dough
Cabbage leaves or beet leaves
Melted fat
Salt
Garnish chopped dill
Smetana Sauce with Green Onion:
2 cups thick sour cream
1/2 cup or more chopped green onions
Salt and pepper
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Directions:
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When making bread or plain rolls, reserve some of the dough and use it as a filling for holubtsi with beet leaves.
Cabbage leaves may also be used, but beet leaves are preferred.
Prepare the beet leaves or cabbage leaves by scalding them in hot water to wilt.
The dough should be well risen.
Line the bottom and sides of a pot with some leaves.
Cut off a small portion of the dough about the size of a walnut. Place it on the leaf, and roll loosely. Arrange the rolls in layers in the pot.
Sprinkle each layer with some melted fat and salt. Fill only half of the pot. Top with a layer of leaves, cover, and let rise in a warm place until double in bulk. This will take from 1 to 1 1/2 hours.
Bake, uncovered, in a moderate oven 350 degrees F. for 1 hour. Serve hot or warm with a Smetana sauce with green onion.
The sauce may be flavored with some chopped dill, if desired.
FOR THE SMETANA SAUCE: Bring the cream to a gentle boil. Add the onions and season to taste. Simmer very slowly, uncovered, for about 30 to 40 minutes, or until the flavors are developed and the sauce is thickened.
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Comments from olga
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Here is an old-time recipe that survived generations of cooking progress without losing its popularity. These holubtsi have the delightful, yeasty fragrance of home-made bread --- a real treat.
Traditional Ukrainian Cookery
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