Moms Cabbage Rolls Holubtsi Food

MOM'S CABBAGE ROLLS

Steps:

• With a large, sharp knife, cut out the core from the cabbage.
• Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
• Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
• Continue with the remainder of the cabbage.
• In a saucepan, bring 2 cups of water to a boil; add the rice.
• Reduce the heat to low and cook, covered, for 15 minutes; drain.
• Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
• Add the onions; cook until lightly browned.
• Add to the cooked rice; season with salt to taste.
• Line a roasting pan with the outer cabbage leaves.
• Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
• If necessary, trim out the centre rib of the leaf to make rolling easier.
• Pour tomato juice over the cabbage rolls.
• Cover with more cabbage leaves.
• Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

CABBAGE ROLLS "GOLUBTSI"

Steps:

• Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
• Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
• In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
• Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
• In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
• Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
• Preheat your oven to 350F/180C.
• Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
• Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
• Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

: MOM'S CABBAGE ROLLS (HOLUBTSI) RECIPE

Steps:

• Remove the core, and steam the cabbage. When steaming the cabbage don't over-do it--just long enough so the leaves will separate easily. - Fry onions in butter until they are transparent. Parboil the rice in a little water (just to cover the rice) and bring to a low simmer. Watch carefully - just until water is absorbed. The rice will still be a little 'hard'. It will soften up during baking. - Add raw ground pork, beef, and fried onions. Mix well. Season with salt and pepper to taste. - Grease a roaster (a small covered enameled roaster works well, but a covered casserole dish should be just fine) with a little oil and cover the bottom and sides of the roaster with the outer cabbage leaves. Roll filling in an inner cabbage leaf to make a roll. Place rolls in roaster, fitting them snugly together with the seam on the bottom to prevent unrolling. Rolls can be placed in layers to fill the roaster. When the rolls are all in place, pour the tomato juice on top. Note: It is not necessary to use a whole can of tomato juice; it may boil over in the oven. A tray under the roaster to catch any overflow is a good idea. Cover all of the cabbage rolls with left over cabbage leaves. Cover the roaster, then bake in the oven at 400 F for 30 minutes, then 350 for 1 to 1-1/2 hours.