Holubtsi (Ukrainian Cabbage Rolls)

Method

1. Cut deeply around the core at the base of the cabbage and remove it. Bring a 5 L pot of water to the boil, lower in the whole head and blanch on high heat for 10 min, peeling off the outer leaves with tongs as they soften. You need 3 large leaves per serving. When they are cool, shave the thick rib on the back of each leaf flat with a knife so it is about as thin as the leaf; this stops the leaves splitting when you roll.

   Add in this stepWhite cabbage (one loose-leaved head) 800 g

   high heat

2. Rinse the rice and boil it on high heat for 7 min, until it is cooked outside but still firm in the middle, then drain and cool. It finishes cooking inside the rolls.

   Add in this stepShort-grain rice 50 g

   high heat

3. Heat the oil in a 22 cm pan over medium heat and cook the finely chopped onion and coarsely grated carrot for 7 min, until soft, sweet-smelling and lightly golden. Divide this mixture in half.

   Add in this stepSunflower or vegetable oil 1½ tbspOnion 1Carrot 1

   medium heat

4. In a bowl, combine the mince, par-cooked rice, half the onion and carrot mixture, most of the salt (about three-fifths) and the pepper, and knead with your hands for 1 to 2 minutes until evenly mixed.

   Add in this stepMinced pork (or half pork, half beef) 200 gSalt ½ tspGround black pepper ¼ tsp

5. Lay a leaf with the rib end towards you, put about 1½ tablespoons of filling on it, fold the bottom over, tuck in the sides and roll up to the end. Make 6 rolls in total. Line the bottom of the pot with any small or torn leftover leaves; they stop the rolls from catching.

6. Pack the rolls seam side down and snugly into a 20 cm pot on top of the lining leaves (in two layers if needed). Mix the rest of the onion and carrot with the tomato paste, half the sour cream, the hot water, sugar and the rest of the salt, pour it over and add the bay leaf. Top up with hot water if needed so the liquid comes about three-quarters of the way up the rolls. Cover, bring to a boil on high heat, then lower to low heat and braise for 50 min. They are ready when the leaves cut easily with a spoon.

   Add in this stepTomato paste 1½ tbspSour cream 40 gHot water 450 mlSugar ½ tspSalt ¼ tspBay leaf 1

   high heat→low heat

7. Turn off the heat and leave covered for 10 minutes so the flavours settle. Serve the rolls with the sauce spooned over, a dollop of the remaining sour cream and the chopped dill.

   Add in this stepSour cream 40 gFresh dill 5 g