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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mom's German Cabbage Rolls - Holubtsi we pronounce "Hul-loosh-ki" Recipe

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This recipe for Mom's German Cabbage Rolls - Holubtsi we pronounce "Hul-loosh-ki" is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups Uncle Ben's© Long Grain Converted Rice. Boil for about 15 minutes, drain and let sit in strainer overnight. Will make about 7 - 8 cups cooked rice.
2 Large Onions (finely chopped)
2 Tbsp Black Pepper
1 Tsp Onion Powder
1 Tbsp Garlic Powder
2 Tsp Paprika
1 Tsp Salt
2 Tbsp Parsley (not sure if mom used this???)
2 - 10 fl oz cans of tomatoe soup (concentrated)
7 - 8 lbs Ground Beef/Moose mixed. You want a little more beef than you have rice.
2 - 3 Large Heads of Sour Cabbage

4 - 6 cans Tomatoe Soup mixed with 1/2 the amount of water for juice to pour over cabbage rolls to cook.
Keep left over and ripped cabbage leaves for lining the pan and covering the cabbage rolls in your roaster to prevent burning.
Directions:
Directions:
Mix rice, ground meat, 2 cans of the tomatoe soup, chopped onions and spices. Mix well, adjust the spices to taste or preference.

Prepare your cabbage by rinsing in a large strainer in the sink. Cut out the core of the cabbage so you can remove the leaves carefully. Cut out any thick parts on the leaves and if they are the larger outer ones you can slice the leaves to make two for rolling.

German cabbage rolls are much larger than Ukrainian or we are just too lazy to try to roll them smaller.

Prepare your roaster/casserole dish by lining the bottom with any rough looking sour cabbage to prevent burning.

Take a cabbage leaf in the palm of your hand put a generous tablespoon of meat mixture in the center toward the back of the leaf. Roll gently pushing in both ends as you roll, try not to split the leaf. Place roll seam side down in the roaster, continue and try to pack the cabbage rolls quite tight. You can usually get two to three layers in one roaster.

Mix your remaining tomatoe soup with the water and whisk, pour over the first layer of cabbage rolls then pack on the next layer. Add more Tomatoe Soup mix then cover with some of the spare sour cabbage leaves. Cover tightly with the lid.

Bake in the oven at 350º for about 2 - 3 hours.
Check every now and then to make sure all the juice has not been absorbed add more as needed.
Chances are if you fill your roaster like I do this will boil over in the oven. But the mess is worth it.
Number Of Servings:
Number Of Servings:
Enough for Christmas and New Years and hopefully a few when they first come out of the oven
Preparation Time:
Preparation Time:
A half day event.
Personal Notes:
Personal Notes:
We never got a written copy of the way Mom made her cabbage rolls so Elaine, Garry and I are going by memory and Mom rarely measured. I don't know if we have perfected it but we are getting pretty close.

 

 

 

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