Ukrainian Rice-Stuffed Cabbage Rolls (Holubtsi)
Cabbage leaves wrapped around basmati rice, onion, preserved lemon, thyme, and egg. Serves 4; hands-on preparation is estimated at about 26 minutes, with 22 minutes of cooking.
Soften the cabbage leaves so they can be wrapped around a filling of basmati rice, onion, preserved lemon, thyme, and egg. Cover and cook the rolls with butter and water until tender.
Ingredient allergens
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Method
- 01
Blanch the leaves
Blanch the cabbage leaves in batches in boiling water for about 2 minutes. Transfer them to a bowl of cold water, drain, and pat dry carefully. Trim away the thickest part of the central rib.
Ready to continue when: The leaves are pliable, retain their color, and bend without breaking.
2 min - 02
Soften the onion
Melt some of the butter in a pan over medium heat. Add the chopped onion and cook until it begins to soften and turn translucent. Remove it from the heat and let it cool.
Ready to continue when: The onion is soft and translucent.
9 min - 03
Mix and wrap the filling
In a bowl, mix the cooked basmati rice with the cooled onion, chopped preserved lemon peel, thyme, and beaten egg. Place a portion of filling in the center of each leaf; fold the sides inward and roll into compact parcels.
Ready to continue when: The filling is evenly mixed and each parcel is closed and compact.
15 min - 04
Cook the rolls
Place the rolls in a pan seam-side down. Add the 120 ml of water and the remaining butter. Bring to a gentle simmer, lower the heat, cover, and cook for 15–20 minutes, until the leaves are tender and the rolls stay closed.
Ready to continue when: The leaves are tender and the rolls hold their shape when carefully lifted.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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