Author Topic: Canadian Ukrainian Pioneer Cabbage Rolls - Holubsti  (Read 2672 times)

Olga Drozd

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Canadian Ukrainian Pioneer Cabbage Rolls - Holubsti
« on: October 21, 2010, 07:00:18 PM »
Canadian Ukrainian Pioneer Cabbage Rolls - Holubsti

Cabbage rolls (holubsti) vary from region to region and home to home in Canada, just as they do in Ukraine . Fillings may include meat, rice, kasha (buckwheat) or carrots, depending on the taste of the cook and the trend of the day. Some Ukrainian versions often used sour cabbage or sauerkraut, or softened the cabbage leaves in vinegar and boiling water. In the North West Territories, caribou cabbage rolls were the order of the day. As time went on, tomato soup versions became commonplace.

Often the remaining cabbage not used for the rolls is chopped and placed in the bottom of the baking dish or layered with the rolls before the tomatoes are poured over top. Serve with sour cream, if desired.

1 head cabbage, separated
1/2 cup long grain rice
2 Tbsp. vegetable oil
1 small onion, chopped
1 carrot, grated
1/2 pound ground beef
1 tsp. salt
2 cups canned tomatoes or tomato juice
2 Tbsp. lemon juice
2 Tbsp. packed brown sugar

Steam cabbage leaves until partially wilted. Reserve about 15 for rolls; chop remaining leaves coarsely and line baking pan. Partially cook rice in boiling water; drain.

In skillet, heat oil; cook onion and carrot until softened. Add beef and cook, breaking up meat, just until no longer pink; drain off fat. Stir in rice, salt, and pepper to taste.

Place a little meat mixture on each leaf; roll up and arrange seam side down over chopped cabbage. Mix tomatoes, lemon juice and sugar; pour over rolls. Cover and bake in 325 F. oven for 1 1/2 hours. Makes 6 servings.