Holupchi (Cabbage Rolls)
Serves :
8
Ingredients :
| 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) |
Directons :
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.
