Single Stuffed Cabbage (holubtsi) Recipe
Our homemade cabbage roll filled with pork and rice or mushrooms, sauerkraut and rice topped with creamy mushroom or savory tomato sauce. Comes with 2oz of Burachky (beet and horseradish).
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Ingredients
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Cabbage Rolls
Sauce
Burachky
Method
Cabbage Rolls Preparation
- 1
Prepare the Cabbage Leaves
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water for about 5 minutes until soft. Remove the cabbage and let it cool. Peel off individual leaves.
- 2
Make the Filling
In a large bowl, combine ground pork, cooked rice, chopped mushrooms, sauerkraut, chopped onion, minced garlic, salt, black pepper, and dill. Mix well.
- 3
Stuff the Cabbage Leaves
Place a spoonful of the filling on each cabbage leaf, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
Cooking the Cabbage Rolls
- 4
Make the Sauce
In a separate bowl, mix the cream of mushroom soup, tomato sauce, water, olive oil, and paprika. Set aside.
- 5
Arrange and Bake
Preheat your oven to 350°F (175°C). In a baking dish, pour a little sauce at the bottom, place the stuffed cabbage rolls seam side down, and cover with the remaining sauce. Cover the dish with foil.
- 6
Bake
Bake in the preheated oven for 45-60 minutes until the cabbage is tender and the filling is cooked through.
Burachky Preparation
- 7
Prepare Burachky
In a small bowl, combine grated beets, horseradish, and salt. Mix well and let sit for at least 10 minutes before serving.
