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| Rice Holubtsi- Ukrainian Cabbage Roll Recipe |
Ukrainian food (and the cuisine
of neighbouring countries) tends to be rich, heavy on the meat,
butter and starches, and vegetables
are hardly used. This makes some sense when you consider the cold climate
and the very short growing season. Most veggies had to be preserved via
canning or pickling, and wheat and potatoes were winter staples.
The authors have shared at length the
delicious foods they have enjoyed as a child. I liked the food as well as the
way they have described it so I am sharing them,” Because of the natural
variances in family and cultural traditions, each and every one of us probably
has a different idea of what holiday food is. Growing up, my family has
always enjoyed homemade perogies and cabbage rolls (holubtsi), mashed potatoes,
homemade buns, and the very non-vegan turkey and sausage. Some families eat
something called "Kutia", which is delicious cooked wheat with lots
of sugar, poppy seeds and pecans, great for breakfast. Saurkraut and
dilled pickles are also very common around here, as is borscht (check out my
fave recipe for borsht) and all kinds of breads and pastries.”
This Ukrainian cabbage roll recipe is
simple, though rolling them up takes time and patience so it’s something that
can be done in a group. Sounds like a fun filled activity especially during the
holidays. At the end of the recipe, I'll give some suggestions for easy
variations if you want to go beyond just rice. “
I made these rolls twice. First I
made them and half baked them left them on the kitchen counter and went to
work. The idea was I will continue with the baking in the evening.
Hardly I step in the evening younger
one said,” Whatever you made and was lying on the platform was tasty but too
tough to eat I finished them all.” So the second round. Must say the rolls were extremely tasty! This is a part of the series "Around the World in 30 Days"!
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| Rice Holubtsi- Ukrainian Cabbage Roll Recipe |
Rice Holubtsi- Ukrainian Cabbage Roll Recipe
Recipe Source : Here
Ingredients:
- 1 large head of green cabbage
- 4 cups half cooked rice ( I used 2 flat cups or uncooked rice)
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 2 tblspn butter
- ½ cup onion, finely chopped
- 2 tblspn cheese, grated
- 1 tomato soup packet + 1 ¼ cup water
- ¼ cup butter
Method:
- Remove the tough outer leaves and set them aside.
- Place the cabbage in a microwaveable container cover with a microwaveable cling film and microwave on high for in 5 minutes spurts twice. This will soften the leaves enough for making rolls without boiling the cabbage.
- Cut out the core from the cabbage and separate the whole leaves from the head set aside in a bowl.
- In a large bowl, combine the rice, salt and pepper and cheese.
- In a small kadhai/wok low heat, melt the 2 tblspn of butter.
- Add the onion and fry until the onion is soft and translucent.
- Add the onion mixture to the bowl of rice.
- In a same kadhai/wok medium make the tomato soup with the 1 ¼ cup of water. Bring to a boil.
- Add the remaining butter. This tomato sauce will be used to spread over each layer of cabbage rolls.
- Line the bottom of a pan with a couple of the reserved outer cabbage leaves so that the cabbage rolls don't stick to the bottom.
To assemble:
Now let’s start rolling:
- For that you arrange the bowl of cabbage leaves, the bowl of rice with a spoon, the tomato sauce with a ladle, the pan to arrange the rolls, a cutting board and a knife, and a dry towel to rid the cabbage of excess moisture, if necessary.
- For the cabbage rolls:
- The choice is yours either cut each cabbage leaf in half lengthwise or leave it whole to make large cabbage rolls.
- However cut off any tough stem remaining on the leaf, and place a tablespoon or two of rice on the bottom of each half.
- Roll it up while pinching in the sides if there's a side left exposed that’s okay.
- Place the cabbage rolls in the pan so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture.
- Continue until you run out of rice and/or cabbage. Top with all of the remaining tomato soup mixture.
- Preheat the oven to 180°C. Cover the pan with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork.
- Serve warm!!
- Kiddo had it with some cheese spread!!!
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| Rice Holubtsi- Ukrainian Cabbage Roll Recipe |
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