Holubtsi

Ingredients

Cabbage

• 1 green cabbage (large, around 1 ½ kg)
• 1 tablespoon salt (for the blanching water)

Filling

• 100 g long-grain rice (rinsed)
• 300 ml water
• 500 g minced beef
• 250 g minced pork
• 1 onion (large, very finely chopped)
• 4 garlic cloves (crushed)
• 1 egg (large)
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• A small bunch of dill (chopped)

Sauce

• 2 tablespoons sunflower oil
• 1 onion (medium, chopped)
• 2 carrots (medium, grated)
• 3 garlic cloves (crushed)
• 2 tablespoons tomato paste
• 400 g tin chopped tomatoes
• 600 ml beef (or vegetable stock)
• 200 g soured cream (at room temperature)
• 1 bay leaf
• 2 sprigs thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• Black pepper

To serve

• Extra soured cream
• Fresh dill (chopped)

Method

Stage 1 - Half-cook the rice

1. Combine the rice with the 300 ml water and a pinch of salt; bring to the boil; cover; reduce to lowest heat; cook 8 minutes.
2. Off the heat, rest covered 5 minutes; cool - the rice should be half-done.

Stage 2 - Cabbage

1. Cut a deep cone-shape into the base of the cabbage to remove the core.
2. Bring a large pot of salted water to the boil.
3. Lower the cabbage in core-side down; cook 3-4 minutes; with tongs, peel off softened outer leaves and lay them on a tea towel to drain.
4. Continue dipping and peeling until you have 16-18 large leaves.
5. Trim the thick central rib of each leaf flat with a knife so it rolls cleanly.

Stage 3 - Filling

1. Combine the half-cooked rice with the minced beef, pork, onion, garlic, egg, marjoram, paprika, salt, pepper and dill. Mix thoroughly with your hands.

Stage 4 - Roll

1. Place a heaped tablespoon of filling near the base of each leaf.
2. Fold the bottom up over the filling; fold the sides in; roll up tight.
3. Repeat for all leaves.

Stage 5 - Sauce

1. Heat the oil in a heavy pot over medium heat.
2. Cook the onion 5 minutes; add the carrot; cook 5 minutes more.
3. Add the garlic and tomato paste; cook 1 minute.
4. Stir in the chopped tomatoes, stock, paprika, salt, pepper, bay and thyme.
5. Bring to a simmer.

Stage 6 - Braise

1. Pack the rolls seam-side down in a wide oven-proof pot or deep roasting tin (a couple of layers is fine).
2. Pour the sauce over - it should come about ¾ of the way up.
3. Cover with the lid (or foil) and braise at 160°C for 1 hour.

Stage 7 - Finish

1. Whisk a few ladlefuls of the hot sauce into the soured cream to temper.
2. Stir the soured cream mix back into the pot; cook another 10 minutes uncovered.
3. Discard the bay and thyme.

Stage 8 - Serve

1. Lift rolls onto plates; spoon sauce over.
2. Top with extra soured cream and fresh dill.
3. Serve with crusty bread or mashed potato.