Entree: Canada – Prairies – голубці ➤ holubtsi (Cabbage leaves stuffed with seasoned meat and rice baked in a savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 1 medium head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 cup (185 g) long-grain white rice, rinsed
- 2 cups (480 ml) water or low-sodium beef broth
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 large egg (about 50 g)
- 1/4 cup (15 g) fresh dill, finely chopped
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 28 oz (794 g) can crushed tomatoes
- 1 cup (240 ml) beef or vegetable broth
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) butter or additional oil (for dotting before baking)
- Sour cream for serving (optional)

Instructions

1. Preheat oven to 350°F (175°C). Bring 2 cups (480 ml) water or broth to a simmer in a small saucepan. Add the rice, partially cook for 8–10 minutes until just tender but not fully fluffy, drain and set aside.
2. Core the cabbage and blanch the whole head in a large pot of boiling salted water for 8–10 minutes until outer leaves are pliable. Remove leaves as they soften and set aside to cool. Reserve any small inner leaves for stuffing.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the onion until translucent, about 6–8 minutes. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
4. In a large bowl combine ground beef 1 lb (454 g), ground pork 1 lb (454 g), par-cooked rice 1 cup (185 g), sautéed onion and garlic, egg, chopped dill, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. Mix until evenly combined.
5. Trim thick cabbage leaf ribs to make leaves pliable. Place about 1/3 to 1/2 cup (75–120 g) of filling near the base of each leaf, fold in sides and roll tightly to enclose. Repeat to make 12–16 rolls.
6. In a bowl, mix crushed tomatoes 28 oz (794 g) with 1 cup (240 ml) broth, tomato paste 2 tbsp (30 ml), brown sugar 1 tbsp (15 ml) if using, and lemon juice 2 tbsp (30 ml). Season to taste with additional salt and pepper.
7. Spread a thin layer of sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange rolls seam-side down in tight rows. Pour remaining sauce over rolls to cover. Dot the tops with 2 tbsp (30 ml) butter or additional oil.
8. Cover tightly with foil and bake at 350°F (175°C) for 1 hour. Remove foil and bake 15–20 minutes more to thicken sauce and brown tops slightly.
9. Let rest 10 minutes before serving. Serve hot with a spoonful of sour cream if desired.