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From: naciuk@freenet.calgary.ab.ca (Gregory P. Naciuk)
Newsgroups: rec.food.cooking
Subject: Ukrainian Holubtsi re: Cabbage Rolls
Date: 11 Nov 1997 01:53:29 GMT
Organization: Calgary Free-Net
NNTP-Posting-Host: naciuk@srv1.freenet.calgary.ab.ca


Here is a recipe that has always brought me excellent results:

To prepare the cabbage:

Place one large head of cored cabbage in a deep pot of boiling water to 
which salt has been added. Remove the leaves as they become soft. Cool 
and drain the leaves and remove any remaining core. Cut the leaves to the 
desired size (personally I cut them about 3" wide). Grease a cassarole 
dish and place a few leaves of cabbage to line it. Put a tablespoon full 
of filling (filling recipe follows) into each leaf and roll it up tucking 
in the edges of the leaves as you roll. Arrange the holubtsi in layers, 
adding some fried onions and garlic (to taste, sauteed in olive oil) between 
the layers. When the dish is filled place extra prepared cabbage leaves 
over the top to prevent scorching. Cover and place in 325 degree oven for 
1 1/2 to 2 hrs or until both the cabbage and filling are tender. For a 
nice variation you could also use grape or beet leaves. Also, you could 
pour some tomato juice over the top to add flavour.

Fillings:

1. Rice Filling

2 cups rice                 Wash rice well. Add water and stir in salt. 
2 cups water                Bring to boil and cook for one minute. Stir
2 tsp. salt                 and cover. Turn down heat and simmer until 
1 medium onion (chopped)    rice starts to get tender. Take off of heat 
4 tbsp olive oil            and let stand covered until the rest of the 
Pepper                water is absorbed. The rice at this stage will only 
               be partly cooked. Saute chopped onion in olive oil and add 
               to the rice. Season to taste. Cool and roll into cabbage.

2. Buckwheat Filling

2 cups buckwheat groats    Brown groats very lightly in the oven. Place
2 tsp. salt                in pot with boiling salted water. Add 4 tbsp 
1 medium onion (chopped)   olive oil. Cook until water is absorbed. Cover
4-5 tbsp. olive oil        and bake in a 350 degree oven for 30 minutes.
4 cups water          After baking allow the buckwheat to cool. Saute 
             chopped onion in 1 tbsp of olive oil. Add the sauteed onions 
             to the cooked buckwheat. Cool and fill the holubtsi.

Smachnoho! Enjoy!

Greg Naciuk
naciuk@freenet.calgary.ab.ca