Learn How to Make Delicious Ukrainian Holubtsi | Stuffed Cabbage Rolls Recipe

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Ingredients
🥬 Rice - 1 cup
🥬 White cabbage - 1 pc.
🥬 Onion - 1 pcs.
🥬 Sunflower oil - 2 tbsp.
🥬 Carrot - 1 pcs.
🥬 Minced meat half and half - 500 g
🥬 Salt - 1 tsp.
🥬 Pepper - 1/2 tsp.
🥬 Tomato paste - 1 tbsp.

For frying vegetables
🥬 Salt - 1 tsp.
🥬 Pepper - 1/2 tsp.
🥬 Carrot - 1 pcs.
🥬 Onion - 1 pcs.

For sauce
🥬 Water - 500 ml
🥬 Bouillon cube - 1/2 pcs.
🥬 Tomato paste - 1 tbsp.
🥬 Cream 15% - 200 ml
🥬 Salt - 1 tsp.
🥬 Pepper - 1/2 tsp.
🥬 Parsley - 30 g

Rinse the rice and put it to boil on low heat. Prepare the cabbage: Remove any damaged or wilted outer leaves from the cabbage and cut out the middle. It will be easier to remove the cooked leaves without it.
Prick the cabbage with a fork and simmer for a few minutes in boiling water. Remove the leaves one by one. Set the leaves aside to cool.

In total, we need 2 onions. We need the first one for the stuffing. Finely chop the onion, pour sunflower oil into a frying pan, and fry the onion until golden brown over low heat.

With a knife, remove the top layer on the "back" of each leaf (the cabbage rolls will be softer this way).

In a large bowl combine the cooked rice, grated carrots, fried onions, and minced meat (I had half pork and half beef).
Mix everything well. Salt and pepper it. Add tomato paste, and mix everything.

Prepare the roast. Finely chop onion, and grate carrots. Fry on low heat.

Those parts that we cut off the leaves, drop them on the bottom of the pan, and also the rest of the leaves. This helps to prevent the cabbage rolls from burning.

Salt and pepper the roast.

Wrap the stuffing in a leaf and place one by one in the pot.
Add the stuffing to the pot over the stuffed cabbage rolls.
Prepare the sauce by pouring water into the same pan where the vegetables were roasted. Add a cube of broth and bring to a boil. Add the tomato paste and stir. Add cream, salt, and pepper.
Add parsley.
Pour sauce over stuffed cabbage rolls, and add water so they are entirely covered with liquid.
Spread the rest of the leaves on top. Cover with a plate and a lid.
Cook over low heat for 1.5 to 2 hours.

Serve with sour cream. Smachnogo! Enjoy!