Holubtsi – Cabbage rolls, rice and pork
- 1 large head green cabbage
- 1 cup uncooked white rice
- 1/2 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried dill
- Salt and pepper to taste
- 1 can (15 oz) tomato sauce
- 1 cup beef or vegetable broth
- 1 tbsp olive oil
- Fresh herbs for garnishing (optional)
- Sour cream for serving (optional)
Holubtsi, or Ukrainian cabbage rolls, are a traditional Eastern European dish consisting of cooked cabbage leaves wrapped around a variety of fillings. Inside, a mixture of rice, pork, onions, and a blend of spices such as garlic, dill, and paprika provide a hearty and savory flavor. The rolls are then either baked or simmered in a tomato-based sauce, which infuses them with additional tangy and sweet notes. Served as a main course, these cabbage rolls are a comfort food staple, especially during holidays or special occasions. They can be enjoyed hot, garnished with sour cream or additional herbs to enhance their rich taste. Description by ChatGPT.
Join me in the kitchen as we craft a treasured Russian classic with a delightful twist. Golubtsi is a staple from Eastern Europe, and today we're preparing it the Helen Rennie way – focusing on deep caramelization to elevate the flavor profile. Imagine cabbage that's perfectly browned, a sauce that's richly concentrated, and a meat filling that's both juicy and succulent. Let’s embark on this culinary journey with a recipe that promises comfort and sophistication in every bite.
### Ingredients:
- 1 large cabbage (approx. 4 lb)
- Salt (for blanching cabbage)
- 1/2 cup jasmine rice (or any long-grain white rice)
- 10 grams unflavored gelatin
- 1/4 cup cold water
- 2 medium carrots
- 1 yellow onion, coarsely chopped
- 1 celery stick, coarsely chopped
- 2 garlic cloves, sliced
- 3 Tbsp chilled unsalted butter
- 2 lb meatloaf mix (a mix of beef, pork, and veal)
- 30 grams panko breadcrumbs
- Freshly ground black pepper (to taste)
- Salt (to taste)
- Additional butter (for filling and sauce)
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Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Equipment: Large pot, baking sheet, paring knife, food processor, mixing bowl, microwave, precision scale (if available)
Servings: 6-8
Instructions:
1. Start by preparing the cabbage. Cut out the core and blanch the entire head in a large pot of boiling salted water. Periodically flip the cabbage and remove the softened leaves every 30 seconds. Set the leaves aside to cool. Continue until you reach the very small leaves, then remove the cabbage.
2. In the same pot of water, cook 1/2 cup of rice for 10 minutes. Drain and rinse under cold water — the rice should be partially cooked as it will finish in the oven.
3. When the cabbage leaves are cool, trim the thick center rib from each leaf to facilitate rolling, and chop the rib trimmings to add to the filling later.
4. Prepare the gelatin by sprinkling it over 1/4 cup of cold water in a cup. Allow it to sit for 5 minutes or until you are ready to use it.
5. Grate the carrots using a food processor and set them aside for the sauce.
6. Using the food processor again, finely chop the yellow onion, celery stick, and garlic cloves. Mix these veggies with melted gelatin, the meatloaf mix, chopped cabbage ribs, rice, panko breadcrumbs, a generous pinch of black pepper, and salt proportional to the meat's weight (measured carefully or seasoned to taste).
7. Preheat your oven to 350°F (175°C).
8. To form the cabbage rolls, place a portion of the filling on a cabbage leaf, fold the sides in, and roll up, starting from the stem end. Place the rolls seam-side down into a baking dish.
9. In the previously used pot, create the sauce using reserved grated carrot and additional butter. Cook until carrots are soft, add more salt and pepper to taste, and pour this sauce over the cabbage rolls in the dish.
10. Cover the baking dish with foil and bake for an hour. After baking, let the rolls rest briefly before serving for the flavors to meld.
Cooking Tips: Adjust seasoning carefully as you mix the filling; it's better to under-salt and adjust later. Cook a small portion of the filling to taste for seasoning if needed. The caramelization of cabbage and concentration of sauce adds depth to the flavor, so don't rush those steps.
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Attributed to Helen Rennie, visit her channel for more culinary inspiration: https://www.youtube.com/@helenrennie
Hashtags: #golubtsi #helenrennie #russiancuisine #stuffedcabbage #caramelization #homecooking #comfortfood #chatgpt
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