John Myers
Ingredients for 8 servings:
- 1 white cabbage
- 250 g rice, 2 boil-in-the-bag rice
- 500 g minced pork
- 3 onions
- 4 carrots
- 500 ml tomatoes, pureed
- 2 cups of cream, 200 g each
- 3 bay leaves
- salt and pepper
- 1 tbsp, levelled sugar
- Crème fraîche
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours
Holubzi
Cut the stalk out of the cabbage. Place the cabbage in a large pot of boiling water, hold it with a meat fork, and gradually remove the outer leaves with a knife. Blanch the leaves in the same pot for 1-2 minutes. Remove them with a slotted spoon and place them on a tray. The cabbage leaves should not overcook, but rather become slightly pliable. They will become slightly translucent. Cook the rice until half-cooked and let cool. Dice the onions, sauté them in a pan with oil until golden brown, and let cool. Grate the carrots on a coarse grater. Flatten the ribs from the cooled cabbage leaves. Halve the large leaves if desired. For the filling, mix the cooled rice, ground meat, sautéed onions, and 3/4 of the grated carrots well, season with salt and pepper. Roll up the filling tightly in the cabbage leaves. Stuff the sides into the roulades with your finger. Place the cabbage trimmings on the bottom of a large pot. If desired, spread a freshly sliced onion on the bottom of the pot. Layer the cabbage rolls tightly together on top. Sprinkle each layer with the grated carrots and sandwich the bay leaves between them. For the sauce, combine the tomatoes and heavy cream in a bowl, season with salt, pepper, and a little sugar. Pour the sauce over the cabbage rolls. Top with a little water if necessary. The pot shouldn’t be filled to the brim, as the cabbage rolls simmer quite vigorously. You can either spread the leftover cabbage leaves on the surface or weigh the cabbage rolls down with an upturned plate. Place the pot on the stovetop, bring to a boil, reduce the heat, and simmer for about 2 to 2.5 hours. Alternatively, you can cook the cabbage rolls in the pot in the oven. Serve with crème fraîche. Tip: To make the cabbage rolls juicier, you can use 300g of ground meat instead of 500g. Do not use mixed ground meat.
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