Ingredients:
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
Directions:
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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