1 head of cabbage
1 cup dry rice 
1 kg farsh or 2 cups dried soy
1 carrot, shredded
1 medium onion, chopped
1 egg
½ teaspoon salt
½ teaspoon black pepper
1 cup tomato juice 
1/8 cup vinegar
2 tablespoons sour cream


Remove core from the cabbage the boil in water until the leaves are tender. Remove leaves carefully after the cabbage cools. Meanwhile, boil rice in 1 cup water so that it is half-cooked. In a separate pan, brown the onions and farsh and drain of excess grease. [If using soy, pre-soak in seasoned water for 30 minutes.] Then, mix farsh/soy, rice, carrot, egg, salt and pepper together in a large bowl. Scoop mixture into the center of a leaf and roll it securely. Repeat. Place rolls in a circular pattern at the bottom of a large pot, so that they support one another. Add as many rings and layers as you need. Cover the rolls with tomato juice and vinegar. Cover the pot and simmer on low heat for 1 hour and 45 minutes. Carefully stir in the sour cream and cook and additional 15 minutes. This can also be done in a 350F/180C oven. Yields 6-8 servings. 

You may also make holubtsi with hollowed out peppers instead of cabbage. 

Bon Appetit!

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