Sauerkraut Holubtsi

 (Rolls) 1

Many enjoy the good old-fashioned holubtsi made of a head of cabbage cured in sauerkraut. Their piquant flavour adds pep and variety to meals.

Separate the leaves of the cured head of cabbage and rinse them well. If very sour, soak briefly in warm water. Remove the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Prepare any favourite filling of cereal or a combination of cereal and meat. Make the holubtsi by the same method as in the preceding recipe. Contrary to what it might seem sauerkraut holubtsi require a slightly longer period of cooking than those made of fresh cabbage.

Sauerkraut Holubtsi (Rolls) 2

This recipe is for the benefit of those who relish sauerkraut holubtsi but are unable to obtain cured cabbage leaves.

Follow the recipe for Cabbage Holubtsi and use fresh cabbage. Sprinkle each layer of filled rolls with some shredded sauerkraut. Omit salting the layers. Some sauerkraut brine may be used as part of the liquid. Cook as directed. The holubtsi will become permeated with a delicate sauerkraut flavour.