Ukrainian Cabbage Rolls (Holubtsi)

1 large head of cabbage
1 lb. of extra lean ground beef
3 cups of cooked rice
(I use long grain brown rice - traditionally, white rice is used)
3 onions, finely chopped
2 cloves of garlic, minced
2 cups tomato juice
1 tbsp. lemon juice
2 tbsps. olive oil
1 tsp. paprika
1 tsp. sugar (I use turbinado sugar, however granulated sugar is fine as well)
Kosher Salt & Pepper

• Trim the stem of the cabbage head and place into large pot filled with water.  You want to make sure the water covers the cabbage.  Heat to boil and cook until cabbage is softened and leaves are pulling off (about 15-20 minutes once the water starts to boil).

• Drain the cabbage in a colander and let cool.  Gently pull the leaves off. 



• In a pan on medium heat, add olive oil and onion.  Heat through until onions start becoming translucent.  Turn heat to low.   Add garlic, paprika, sugar.  Sprinkle a tsp. of salt and pepper.  Cook on low for about 25 - 30 minutes until golden brown.

• In a large bowl, mix together cooked rice and sautéed onions.

• In a pan on medium heat, cook meat thoroughly and drain well.  Add meat to rice/onion mixture and mix well. This is your filling.

• This is your filling and cabbage leaves for wrapping.



• Gently take one cabbage leaf, place filling in the center. 

• Fold center over filling, fold over sides and roll center over. 



• In a 13x9x2 pan, pour 1 cup of tomato juice onto the bottom of the pan.  Continue with the cabbage rolls until all the filling is gone.  Make sure to place each one snuggly next to each other in pan, seam side down.

• Place extra leftover leaves loosely on top of rolls.  Pour the lemon juice into the remainder cup of tomato juice, mix and pour over cabbage rolls.

Cover pan tightly and bake in preheated 375 degree F. oven for about an hour. 

Uncover and cook for another 5 minutes.  Enjoy!  Serve warm with sour cream on the side....delicious!!



Ukrainian Borscht

Ukrainian Borscht
This soup is so healthy and soooo very delicious!  Enjoy this soup on a cold fall day or any old day! 
Trust me...if you feel a cold coming or you have one....do your immune system a favor and make this soup for yourself.
Add a boiled red potato to the soup....so yummy!
 

6 large beets – peeled and cut into bit size chunks

2 cans of whole beets w/juice
1 1/2 cups of tomato juice
8 cups of water
2 medium onions, diced2 celery stalks, diced
1 parsnip, cut into bite size pieces

2 carrots, diced

3 beef bouillion cubes
1 chicken bouillion cube
4 garlic cloves, peeled and left whole

2 tbsps. of butter

2 tbsps. of flour

1 tbsp. of lemon juice

Kosher salt

Fresh ground black pepper

 

( I like all the cut up vegetables in my soup.....you can leave them in....or if you prefer just 'clear' broth....leave all the vegetables in larger chunks....cook through to flavor stock and then remove prior to eating.)
 

I use a very large pot.  This recipe will yield about 20-24 cups of soup when you leave all the chopped vegetables in. 

• Add all the ingredients above (except for the butter, flour and lemon juice) into the large pot. 
• Bring to a boil, then lower heat and simmer till the beets and vegetables are soft.
• Make a roux with the equal parts of butter and flour.  Add the lemon juice to the roux.  Add the roux to the soup and stir well.
• Bring to boil for about a minute and you are done! Enjoy!

This soup freezes well in air tight jars. 

Calories per 1 cup serving (8 oz.) - about 60 calories.

 Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.