Holubsti recipe

Holubsti has been a traditional Ukrainian dish in my family for as long as I can remember. My mother always described Holubsti as a comfort dish that spread warmth throughout our home. The dish brings both nourishment and meaning to our dinner tables. Traditionally Holubsti is served on special occasions such as family gatherings, weddings, holidays, etc. Each piece/roll representing a bright future and a hopeful year of harvest.

Ingredients:

1 cup of Basmati rice (rinsed at least 3 times)

1/2 Teaspoon of Salt

1 Teaspoon of Olive Oil

1 Tablespoon of Butter

1 Onion minced

4 Carrots (preferably peeled)

1/2 Teaspoon of Salt

1/4 Teaspoon of Black Pepper

1 Pound of Ground Pork

1/4 Cup of Parsley chopped

1 Cabbage

2 Bay Leaves

14oz Can of Tomato Sauce

1 Cup Sour Cream (plus more for serving

How to make:

Use a medium sized pot and combine 1 cup of rice with 2 cups of water and a 1/2 teaspoon of salt. Now cook the pot on low heat until the water evaporates completely which is usually about 15 minutes. Once the water is evaporated remove the pot from the heat and let it cool.

Heat Olive oil and Butter in a large skillet over medium heat. Add in Onion and 2 carrots minced and sauté while stirring occasionally. When they are soft set aside.

In a large bowl, combine cooled rice and sauteed onion and carrots. Add ground pork, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Core the cabbage by cutting around the core multiple. Remove the core and then carefully peel off the leaves of the cabbage.

Add 5 cups of water to a large pot and bring the water to a boil. Add a tablespoon of salt and bay leaf then reduce the heat and let it boil slowly. Carefully lower the leaves in, 3-4 at a time.

After 2-3 minutes remove the leaves with a slotted spoon. The leaves should be steamed and elastic. When you take the leaves out put them in a side bowl and continue with the rest of the leaves. When the leaves have cooled and carefully cut off the thick stem of each leaf.

Rolling the cabbage rolls:

For each leaf, put 1 heaping tablespoon of minced meat mixture in the center of the leaf. Roll it up like a roll, and then tuck the edges in on both sides (if the leaf is very big, you can add more minced meat mixture).

In a small bowl, mix tomato and sour cream.

Slice 2 remaining carrots and lay out the slices on the bottom of the large pot, a few chopped cabbage leaves. Lay out the cabbage rolls in layers. Top each layer with a few tablespoons of tomato sauce and sour cream.

Add water to the pot, so that the water does not completely cover the top of cabbage rolls, add a little salt, and put on medium heat

When it starts to boil, reduce the heat to low and simmer for an hour. Then turn it off and let it cool under the lid for 15 minutes.

Serve cabbage rolls with a side of sour cream!

Recipe credits to: https://www.lavenderandmacarons.com/ukrainian-cabbage-rolls/#recipe

How to roll video reel: https://www.facebook.com/reel/3784792768484212