Directions: |
Directions:1. from head of cabbage, cut out centre core and place in large pot or canner. boil water with 2 tablespoons of vinegar. pour boiling water over cabbage. Cover and after a few minutes, remove softened leaves and return remainder of cabbage to hot water to soften. Once cabbage head is in pot and covered with water, turn on the burner to keep water hot but not boiling. If water continuously boils, the cabbage leaves will be too mushy for cabbage rolls. From each leaf, cut away hard centre so leaf will be easy to roll; then spilt large leaf into smaller sections. If you get the cabbage ready ahead of time, freeze leaves after softening in hot water. After leaves are frozen, they are much softer and easier to roll.
2. Wash rice several times until water stays clear. Put washed rice into large pot with 2 cups of boiling water and 1 teaspoon salt. Boil for 1 minute. Cover and turn heat off. let stand for 10 minutes. (Rice will be partly cooked.)
3. Melt 2 tablespoons margarine in large fry pan. Add chopped onions and cook until onions softened (if onions liquefied, just mixed.) Add ground beef, 1 teaspoon salt, pepper to taste. Optional - add chili powder. Once beef fully cooked, add to partially cooked rice. Mix. Cool.
4. Place spoonful of rice mixture onto section of cabbage leaf. Roll leaf from mixture side of leaf, folding in edges so rice will not fall out.
5. Place cabbage rolls side by side into a casserole dish or small roaster lined with tin foil. When pan is full, add 1 can of tomato soup and 2 cups warm water. Cover with tin foil.
6. cook at 300 F for at least 3 hours or until cabbage leaf is easily cut.
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This recipe for Holubchi (Cabbage Rolls) is from