Holubts (Meatless Cabbage Rolls)|
Pisni Holubts (Meatless Cabbage Rolls)
2 c Rice; Uncooked
4 c Water
1 md Head White Cabbage; 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions; Use 3 If You Like
1/4 lb Butter; 1 Stick
1 c Mushroom Mix
1 tb Salt
1 ts Black Pepper; To Taste
16 oz Canned Tomatoes
1 Bouillon Cube; OR
1 tb Maggi Sauce
;Tomato Juice Or Water As
Combine the rice and water in a medium saucepan. Bring to a boil, stir
gently, cover and cook for about 20 minutes. Cool in a large bowl. Core
the cabbage and place it in a large pot or Dutch oven half filled with
water, cover, and bring to a boil. Cook about 2 minutes. As the outer
leaves become translucent and soft, pry off and remove with a wooden
spoon. Continue until the head is about 5 inches in diameter, remove and
save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib. In a large
skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the filling at the stem
end of each leaf, fold over the sides and roll from the bottom to the
top. Do NOT overstuff or the results will look like hand granades. The
rice will expand when baked. Without crowding, arrange in neat layers in
the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube
or Maggi seasoning, cover, and bake in a preheated 325 Degree F. oven for
about 2 hours. Add tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will keep hot for about 1
Yield: About 2 dozen. To freeze before baking, place the rolls on an
oiled baking sheet and freeze until rigid, then store in heavy plastic
bags. Serve with mushroom gravy.