A couple of months ago, when I needed a recipe for Solovei magazine, it seemed prudent to get her in on the action. She was surprised to discover I had never made them before. I have to admit I was a little surprised too.
When I was growing up perogies and holubtsi seemed to be this huge undertaking and the result is that even though I might make my own pasta from scratch, I was daunted by the idea of pinching perogies or rolling holubtsi.
Laura makes perogies all the time. And in Germany too boot! She tells me they are nowhere near as labour intensive as I had led her to believe. Julien makes them too! It just goes to show that childhood preconceptions can be hard to overcome.
As Aunt Mary cooked, and I photographed, she let me in on a few of her secrets.
1. Three tiers work nicely in a roasting pan – so try to choose a pan that’s the right size.
2. Save all the cabbage trimmings to line the bottom of the pan. Waste nothing.
3. Two cups of rice is a good amount for a head of cabbage.
4. Take the cabbage out of the freezer the night before.
5. If the bacon has not crisped, remove lid and cook uncovered for the last 20 minutes.
Traditionally, one takes a head of cabbage, puts it in a pot of boiling water and lets the steam soften the leaves. As the leaves soften, you peel one off, put it in a pile and wait for the next one. This can take quite some time.
Aunt Mary learned that she could freeze the cabbage and let it thaw overnight. Then in the morning, the leaves pull off, one by one, the exact texture required. Since she has discovered the secret of using frozen cabbage Aunt Mary stopped steaming fresh and has never looked back.
She insisted that we use the oval blue enamel roasting pan. We used one that had a length from my wrist to my elbow. If it fits a turkey, it's too big for this recipe.
Aunt Mary also insisted we cook the rice the old fashioned way - in a pot with a lid. Since I couldn't live without my rice cooker, I would be inclined to use that next time. The trick is that the rice can't be overcooked and mushy. It should still have some "chew" to it since you will be baking it.
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| Mix this stuff together and the result is delicious. |
Cabbage Rolls
1 head cabbage, frozen
2 cups brown rice
1 pound bacon (reserve 6-7 slices for the top)
1 medium onion, chopped
1 10 oz can tomato soup plus 1/4 cup water
salt and pepper
garlic salt or crushed garlic (optional, to taste)
up to 1 tbsp olive oil if necessary
Thaw frozen cabbage, peel off leaves and cut into strips.
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| This is the "hunk" of thawed cabbage. |
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| Don't forget the salt. |
Cook rice according to package instructions.
Or use a rice cooker.
Slice bacon into bits. . .
and fry until crispy.
With a slotted spoon, transfer the cooked bacon to a plate.
Chop the onion finely.
In the bacon fat, cook the chopped onion until transparent.
Combine cooked rice, bacon, salt, pepper, garlic salt and chopped onion. Mix thoroughly.
If necessary, add enough olive oil to make the rice mixture a little sticky. Mixture is now ready to be rolled up in cabbage leaves.
Aunt Mary uses garlic salt - I only use fresh garlic. So it's up to you which to use.
Take a leaf of cabbage and place a spoonful of rice at the bottom edge. Fold the bottom edge over the rice.
Fold each side over, like an envelope.
Keep rolling the rest of the leaf
. . .to the end.
So pretty and neat!
The outer leaves of the cabbage and any trimmed bits should be placed on the bottom of the roaster to prevent cabbage rolls from burning.
Place cabbage rolls in pan, touching on all sides but not squished.
Mix water and tomato soup in measuring cup.
Pour tomato soup over holubtsi rolls.
Lay reserved strips of bacon over the top.
Cover and bake for 2 hours at 325ยบ.
Remember, if the bacon hasn't crisped up, to bake uncovered for the last 20 minutes.
So Yummy!
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