Holubsti are usually the fifth course in the traditional Ukrainian Christmas Eve supper, preceded by kutia, borscht, fish and varenyky. Cabbage was among the staple vegetables in old Ukraine and could be stored through the winter. Prepared carefully, cabbage can be a delicacy.
Ingredients
- 2 ounces dried mushrooms
- 1 (3-pound) cabbage
- 2 cups rice
- 1 cup chopped onions
- 1 cup vegetable oil, divided
- salt and pepper
- 2 cups tomato juice
Preparation
Rinse dried mushrooms and simmer in 3 cups water for 1 hour. Strain stock. Chop mushrooms and set aside.
Bring a large pot of water to a boil. Remove core from cabbage and simmer in water, removing outer leaves as they wilt. Do not overcook. Line a casserole dish with the broken and smallest leaves.
Partly cook rice in 3 cups mushroom stock and water. Sauté onions in oil until soft. Add mushrooms and half the onions to rice mixture, overseason with salt and pepper and mix together.
Make cabbage rolls (see below) and arrange in layers in casserole. Add tomato juice or water (to barely show), sprinkle with ½ cup oil and remaining onions. Bake, covered, at 350° for 1 hour.
To form holubsti: Lay a cabbage leaf flat on the palm of your hand. Place 1 tablespoon of rice mixture on leaf. Fold sides to the center. Starting at thin outer edge, roll up loosely.
Holubsti can be reheated in the casserole or sautéed individually. Buckwheat kasha can be substituted for rice. Serve with sour cream or favorite sauce.
