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Main Courses: Holopchen (stuffed cabbage rolls)

By Toby Glickman

Related to: Dubno (Town)Recipes

The Cooks: Malka EISENGART KOMISARUK

Makes 15-20 cabbage rolls, which will serve 5 or 6.

1 large head green cabbage
for sauce:
3 tbs cooking oil
1 large onion, chopped
1 large can tomato puree (ca.29oz)
2 cups water
1/8 cup vinegar
2 tbs sugar
1/2 tsp salt
1/4 cup raisins
for filling:
1 lb ground beef
1/2 cup raw white rice
salt and pepper to taste

1. Place whole cabbage in large pot with about 2 inches of water. Bring to boil and cover. As leaves soften, cut them off at the core and set aside to cool. You should have about 15-20 leaves. Save the rest of the cabbage. Remove the thick central part of each leaf by paring it away.

2. Combine ground beef, rice, salt and pepper in a mixing bowl. Form into balls about the size of a plum. Place each ball at the thicker edge of the cabbage leaf, fold over, fold sides in and continue to fold into a little "package." If you have too much meat, make the rest into meatballs.

3. In a large pot, saute onion in oil; add tomato puree, water, vinegar, sugar, salt and raisins. Chop remaining cabbage and add to pot. Place cabbage rolls in sauce. Bring to a simmer and cook on a very low flame for about an hour.

  • Last Modified: 06-08-2012
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