Best Holubky Slovak Stuffed Cabbage Rolls Recipes

HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)

Steps:

• Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
• Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
• In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
• Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
• Add a tablespoon of water and stir until smooth.
• Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
• Add the tomato sauce, water, and sugar.
• Mix well and bring to a boil; allow to boil for several minutes.
• Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
• Place, seam side down in pot with sauce.
• Cook, covered, over low heat for 2-3 hours.

HOLUBKY (BASIC SLOVAK STUFFED CABBAGE ROLLS)

Steps:

• Cook rice for 5 minutes; then drain.
• Remove core from cabbage and place in a large pot of boiling salted water.
• Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce).
• Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper.
• Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up.
• Stack tightly in a large pot or dutch oven.
• Add water saved from boiling cabbage and pour remaining tomato sauce on top.
• Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to).
• Serve hot.

HOLUBKY ( SLOVAK STUFFED CABBAGE ROLLS)

Steps:

• Put a large pot of water on to boil.
• When it comes to a boil place cored cabbage in it to soften leaves.
• Grease a large casserole dish and spread the diced tomatoes on the bottom.
• Drain half of the sauerkraut and spread on top of tomatoes. Set aside.
• Mix together beef, pork, rice, egg, worsechester sauce, Italian seasoning and garlic salt.
• Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
• Lay leaves out flat put a 2 tablespoons of meat mixture on the stem side of the leaf.
• fold leaf over the meat and fold in sides of leaf. Then roll up to the end.
• Place that roll in the dish. Repeat until you have fill up all the leaf you can fit in the dish side by side.
• Pour the tomato soup on top of the rolls.
• Put the remaining drained sauerkraut on top of the rolls.
• Pour V-8 Juice over all.
• Cover with foil and bake for 90 minutes in a 350 degree oven.