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Holupchi (Cabbage Rolls)
| 1 1/2 cups |
finely chopped cooked lamb |
375 ml |
| 1 |
medium-sized cabbage, salted, boiling water |
1 |
| 1/2 cup |
rice |
125 ml |
| 1/2 cup |
boiling water |
125 ml |
| 2/3 cup |
chopped onion |
150 ml |
| 1/4 tsp |
savory |
1 ml |
| 1/2 tsp |
salt |
5 ml |
| 1/8 tsp |
pepper |
0.5 ml |
| 2 cans (7 1/2 oz) |
tomato sauce |
2 cans (231 ml) |
Cut out core and remove any wilted outer leaves from cabbage; cook in salted boiling water just until leaves are pliable - about 6 to 8 minutes; drain and carefully separate 8 whole leaves. If inner leaves are hard to separate, return to boiling water for 2 or 3 minutes. Add rice to 1/2 cup (125 ml) boiling water; stir and boil for 1 minute; cover and set aside until water is absorbed; combine with lamb, onion, seasonings and 3 tablespoons (45 ml) of the tomato sauce; spoon about 3 tablespoons (45 ml) of mixture onto each cabbage leaf; fold in sides and roll leaves. Place in heavy saucepan on a rack or inverted plate. Shred remaining cabbage and spread over. Pour over remaining sauce. Cover tightly and simmer for 1 hour.
Yield: 8 rolls.
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