Cabbage Rolls (Holubtsi) with Boiled Meat, Rice and Vegetables


250 g cabbage
100g meat
20 g rice
30 g carrots
5 g parsley
30 g turnip
5 g wheat flour
30 g sour cream
10 g butter
75 g vegetable broth

Boil head of cabbage ( without the core) in salted water until it is half-done, then divide into separate leaves and remove stalk from each leaf. Dice carrots and turnips, then braise them with butter in a small amount of water. Boil meat, pass it through a meat grinder, combine with braised vegetables, boiled rice, chopped greens and mix well. Divide into 2-3 parts, wrap into cabbage leaves, put in a pan, pour over with sour cream sauce and bake.
To make sour cream sauce, mix flour with sour cream and pour this mix into vegetable broth (75 g); boil for 5 minutes, strain, add a 5 g piece of butter and mix well.

This recipe is for patients with liver disease.

Meat Holubtsi


300 g/12 oz boneless meat
800 g/1 lb 13 oz green cabbage
1/2 cup grain (rice, barley, millet)
1 onion
1 tbsp flour
2 tbsp tomato paste
2 tbsp sour cream
2 tbsp butter

Pass meat through a meat grinder, cook and cool grain, and mix everything together with slightly browned diced onions, season with salt and pepper. Separate head of cabbage into leaves and parboil them for 5-7 minutes. Remove cabbage leaves from water and accurately pound thick stalks to the thickness of the leaf. Put stuffing in the middle of each leaf and roll it to enclose the filling (ed. note —¬†Here is a helpful¬†video on how to do it). Lightly fry rolled cabbage leaves in a skillet and put into a pot. Make a sauce by simmering sour cream, tomato paste, cup of water, and flour in that same skillet. Pour the sauce over holubtsi, cover the pot and braise on low heat for 30-40 minutes (or cook in the oven in the uncovered pot). Serve in the same sauce in which holubsti cooked, sprinkled with finely chopped dill or parsley leaves.

Sauce for holubtsi can be made without sour cream — in which case use more tomato paste.