The following is the standard way of preparing holubtsi (holubtsi is not a proper name and the word should not normally be capitalized) with any filling. Some liquid is needed when cooking the filled rolls and the amount will depend on the nature of the filling. A partially cooked cereal filling absorbs more moisture than a ready-cooked one. This is worth remembering because good holubtsi should never be soggy. Many now prefer to use tomato juice for the liquid rather than water or soup stock. Take your choice. A small amount of lemon juice mixed into the liquid gives a subtle tartness to this dish. Use either a rice filling or any filling in the recipes that follow.
1 large head cabbage
2 Tbsps. or more butter or bacon fat (due to the amounts of Pink slime and water now being added to most bacon; using the fat is no longer to be advised).
Rice Filling
Salt and pepper
½ cup sour cream, if desired
Remove the core from the cabbage by cutting around it with a sharp pointed knife. Place the cabbage in a deep utensil, and pour boiling water into the hollow of the core to cover the head completely. Let it stand until the leaves are soft and pliable. Drain the cabbage and take the leaves apart very carefully without tearing them. Cut off the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Line the bottom of a pot with a few leaves. Place generous spoonful of the filling on each leaf and roll lightly. Arrange the rolls in layers in the pot. Sprinkle each layer with some salt. Combine the liquid with the sour cream, if used, melt fat, and seasoning; pour over Holubtsi. The liquid should barely show between the rolls (this dish is braised in casserole, and not stewed or boiled). Protect the top from scorching by covering it with a few large leaves. Cover the holubtsi tightly and bake them in a moderate oven (350 F.) for 1- ½ to 2 hours or until both the cabbage and filling are cooked. Serve hot with diced crisp bacon, sour cream, tomato sauce, or any other favourite sauce.
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