Beet Leaf Holubtsi

A dish of beet leaf holubtsi is the seasonal delight of many epicures-a treat as old-fashioned and homey as a country kitchen. Beet leaves have a specific flavour of their own that takes very well to a filling of rice, buckwheat, and their many variations, as well as yeast raised dough.

Wash the required number of fresh beet leaves and shake off any excess water. Some prefer to scald the mature leaves with boiling water, just enough to wilt them for easier handling. Prepare a rice filling or a buckwheat filling, or use yeast-raised dough as given in the recipe that follows. When the leaves are small and very tender, 2 or 3 of them may be needed for each roll. Follow the same method as for Cabbage Holubtsi. Sprinkle each layer with some salt and melted fat. The liquid for cooking the holubtsi may or may not be used, depending on the filling. A small amount of lemon juice or vinegar sprinkled over the layers or mixed with the liquid will improve the dish by adding firmness and tartness to the leaves. Cover and cook the holubtsi in a moderate oven (350f.) for 1 to 1- ½ hours, or until the filling is done. Serve hot with sour cream, or any favourite dressing.

©Al (Alex-Alexander) D Girvan. All rights reserved.

Cabbage Rolls

1 whole head cabbage (about 3 lbs.)            

1 tsp. salt

Boiling water                                                        

¼ tsp. pepper

½ lb. ground veal                                                 

5 slices bacon

¾ cup diced onion                                                

1 can (16 ozs.) tomatoes or sauerkraut

½ cup packaged, pre-cooked rice                   

1/3 cup beef stock

1 egg, beaten                                                        

½ tsp. sugar                                                                                   

1/2 tsp. salt

¼ tsp. pepper

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until large leaves have been removed (about 20 leaves) Cut thick centre stem from each leaf.

·        Sauté meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 tsp. salt, and ¼ tsp. pepper.

·        Place 3 Tbsps. meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward centre. Fasten securely with wooden picks, if desired, I, do not advocate this practice, because it is all too easy to miss taking one out. Place each roll seam side down in a large skillet or Dutch oven

·        Lay bacon slices over top of cabbage rolls.

·        Mix tomatoes, beef-stock, sugar, salt, and ¼ tsp. pepper. Pour over cabbage rolls.

·        Cover; simmer about 1 hour, turning occasionally.

Stuffed Cabbage Rolls No. 2

Prepare cabbage as in the recipe above, coarsely cube any remaining cabbage.

1 onion, diced

2 Tbsps. oil

1 ½ lbs. ground chuck

½ lb. ground pork

1½ cups cooked rice

1 tsp. salt

¼ tsp. pepper

2 cans (10 ozs.) condensed tomato soup

2 ½ cups water

·        Sauté the onion in oil, then add meat, rice, salt, and pepper. Mix thoroughly. Place a heaping Tbsp. of meat mixture on each cabbage leaf. Tuck sides over filling, while rolling leaf around filling.

·        Place half the cubed cabbage in bottom of a large Dutch-oven. Fill with layers of cabbage rolls (because you are using cooked rice, there may be more than two layers). Cover with remaining cubed cabbage.

·        Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1- ½ hours.

·        Serve cabbage rolls with the sauce.

Cabbage Rolls with Mushroom Sauce.

1 onion, diced                    

Boiling water

1 clove garlic, crushed  and minced   

2 cups beef stock

2 Tbsps. butter                  

1 can (10 ozs.) cream of mushroom soup.

¾ cup raw rice

½ lb. ground chuck

½ lb. ground pork

1 tsp. salt

¼ tsp. pepper

1 whole head cabbage (about 3 lbs.)

·        Sauté onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened leaves. Repeat until all large leaves are softened and have been removed. Cut thick centre stem from each leaf.

·        Taking one large cabbage leaf at a time, spoon about 1 rounded Tbsp. of meat mixture in centre of each leaf. Cover. Secure with wooden pick, if desired. Repeat until all filling and leaves are used. Place cabbage rolls in a large casserole, do not make more than two layers.

·         Combine beef-stock and mushroom soup; Pour over cabbage rolls. Bake at 350 F. about 1- 1/2 hours.

Ukrainian Style Cabbage Holubtsi (Rolls)

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.

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.

Buckwheat Holubtsi Filling

2 cups medium buckwheat groats (kasha)

1 egg

4 to 5 Tbsps. fat

1 tsp. salt

4 cups boiling soup stock or water.

Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot; add the fat, salt, and boiling soup stock or water. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 F.) for about 30 minutes. Use this filling with cabbage or beet greens.

When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavour. Avoid deep browning or scorching. Add the salt about 7- ½ to 8 cups boiling soup stock or water. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven, (375 F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.

Variations of Buckwheat Filling

Add one or more of the following to the buckwheat filling: diced onion lightly browned in fat, I cup diced cooked meat, 1 cup, or more diced cooked mushrooms. If mushroom stock is available, use it as part of the liquid in preparing the filling.

Potato Holubtsi Filling with Buckwheat Groats

4 large potatoes

1 small onion, diced

2 Tbsps. butter

½ cup sour cream

½ cup medium buckwheat groats

Salt and pepper

1 cup sour cream

Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain as much liquid as possible. Cook the onion in the butter until tender. Combine it with the potatoes. Add the sour cream. Pour boiling water over the buckwheat groats and drain them over a sieve. Repeat this washing twice. Drain the groats well and add to the potato mixture. Season to taste, with salt and pepper. Use cabbage leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bake in a moderate oven (350 F.) for 1- ½ hours. Serve hot with sour cream or with a sauce made by cooking a diced onion in sour cream.

Rice Holubtsi Fillings

2 cups rice

2 cups or less boiling water

2 tsps. salt

1 medium onion, diced

4 to 5 tsps. butter or other fat

Salt and pepper

Rinse the rice in a sieve until the water comes off fairly y clear (Do not rinse too long; you only want to remove talc, which was deliberately added before packing, and any accumulated dust particles-not starch-rice is all starch). Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden colour. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.

Variations of Rice Filling

Milk-Rice Filling: Substitute boiling milk for the water and use butter.

Soup Stock-Rice Filling: Substitute a rich soup stock for the water.

Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.

Rice and Mushroom Filling: Add 1 cup or more of diced, cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook rice in this liquid.

Rice and Bacon Filling: Add ½ cup or more of diced crisp bacon to the rice filling.

Rice and Meat Filling:  Add ½ lb. of cooked pork or ham to the rice filling.

Rice and Dill Filling: Add ¼ cup or more minced tender dill to the rice filling.

Meat and Rice Holubtsi Filling

1 cup rice

1 cup boiling water

1 tsp. salt

1 medium onion, diced

4 Tbsps. fat

½ lb. ground pork

½ lb. ground beef

1 egg

Salt and pepper

Wash the rice in a sieve to remove all the added talc. Add to the boiling water, stir in the salt, bring to a brisk boil, and let cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned. Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper

Bread and Mushroom Holubtsi Filling

1 cup dry bread crumbs

¾ cup milk

1 small onion, diced

3 Tbsps. butter

1 cup or more diced mushrooms

1 egg, slightly beaten

1/3 cup sour cream

1 Tbsp. minced dill or parsley

Salt and pepper

Beet or lettuce leaves

½ cup chicken or beef stock

            Soften the bread crumbs in the milk. Cook the onion in the butter until it is tender. Add the mushrooms and continue cooking for several minutes. Combine with the softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and season with salt and pepper. Use this filling with large beet or lettuce leaves. Pour the chicken or beef stock over the rolls and bake as directed.