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Name: Holubtsi (Stuffed Cabbage)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion chopped; 2 ts Fresh parsley chopped; 2 c Rice; uncooked; 2 md Onions; chopped; 2 tb Butter; 1/2 c Beef or Vegetable Broth; 1/4 c Sour cream; 1 c Fresh Mushrooms; chopped; 1/4 c Onions; chopped; 2 tb Butter; 1 lg Head White Cabbage; 1 tb All-purpose flour; Salt; 2 tb Butter; 3 6-oz jars whole Mushrooms;; Salt; 3/4 c Dried Mushrooms; (Boletus or

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INGREDIENTS

1 lg Onion ; chopped
2 ts Fresh parsley ; chopped
2 c Rice; uncooked
2 md Onions; chopped
2 tb Butter
1/2 c Beef or Vegetable Broth
1/4 c Sour cream
MUSHROOM FILLING
1 c Fresh Mushrooms; chopped
MUSHROOM SAUCE
1/4 c Onions; chopped
2 tb Butter
1 lg Head White Cabbage
1 tb All-purpose flour
Salt
2 tb Butter
3 6-oz jars whole Mushrooms;
Salt
3/4 c Dried Mushrooms; (Boletus or

Servings

INSTRUCTIONS

The Cook & Kitchen Staff are visiting the Ukraine for the holidays and are offering you some of the regions most delectable Christmas recipes. "Shchedryi Vechir" or "Generous Eve" is the spirited Ukrainian celebration of New Years Eve. In some regions of the Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Years Eve celebration doesnt occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, its a feast of fun, and hearty fare is in demand. You may see todays recipe served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season? Prepare the rice according to the directions on the package. Remove the core from the cabbage and place the full head in a large pot of boiling water. Cover and cook for about 3 minutes. Remove the cabbage from the water and let cool until its easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling. Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan. Cover with water and bring the mushrooms to a boil over medium-high heat. Reduce the heat to simmer and continue to cook the mushrooms for 1 to 2 hours. Strain off the liquid and grind the mushrooms in a food processor or blender. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and saute the two medium chopped onions until transparent, about 5 minutes. Mix the sauteed onions with the mushrooms and a dash of salt and pepper to taste. saute the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent. Add the mushroom filling and cooked rice to the onion. Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing. Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture. Place the stuffed leaves seam-side down in the casserole dish. Prepare the mushroom sauce by melting two tablespoons of butter in a large skillet over medium heat. saute the 1/4 cup chopped onions until tender. Add the one cup of freshly chopped mushrooms and cook for about 10 minutes. Sprinkle the flour over the mixture and blend well. Slowly pour in the broth and stir constantly until the mixture thickens. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste. Let the sauce cool a bit, then add the sour cream and blend well. Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours. Serve warm. Makes a great companion for plain roast beef. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Dec 24, 1998, converted by MM_Buster v2.0l.

NOTES

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Holubtsi (Stuffed Cabbage)

1 lg Onion chopped
2 ts Fresh parsley chopped
2 c Rice; uncooked
2 md Onions; chopped
2 tb Butter
1/2 c Beef or Vegetable Broth
1/4 c Sour cream
 MUSHROOM FILLING
1 c Fresh Mushrooms; chopped
 MUSHROOM SAUCE
1/4 c Onions; chopped
2 tb Butter
1 lg Head White Cabbage
1 tb All-purpose flour
 Salt
2 tb Butter
3 6-oz jars whole Mushrooms;
 Salt
3/4 c Dried Mushrooms; (Boletus or

The Cook & Kitchen Staff are visiting the Ukraine for the holidays and are  offering you some of the regions most delectable Christmas recipes.    "Shchedryi Vechir" or "Generous Eve" is the spirited Ukrainian celebration  of New Years Eve. In some regions of the Ukraine, the celebration is held  on the eve of the Feast of St. Basil on January 14th. It other areas, the  New Years Eve celebration doesnt occur until the eve of the Feast of  Jordan on January 19th. No matter when it arrives, its a feast of fun, and  hearty fare is in demand. You may see todays recipe served on many a  Ukrainian holiday table. Why not try it with your celebrations this holiday  season?    Prepare the rice according to the directions on the package. Remove the  core from the cabbage and place the full head in a large pot of boiling  water. Cover and cook for about 3 minutes. Remove the cabbage from the  water and let cool until its easy to handle. Then remove the softened  whole leaves from the head and stack them on a platter for filling.    Prepare the mushroom filling by placing the dried and bottled mushrooms in  a medium saucepan. Cover with water and bring the mushrooms to a boil over  medium-high heat. Reduce the heat to simmer and continue to cook the  mushrooms for 1 to 2 hours. Strain off the liquid and grind the mushrooms  in a food processor or blender.    Meanwhile, melt two tablespoons of butter in a large skillet over medium  heat and saute the two medium chopped onions until transparent, about 5  minutes. Mix the sauteed onions with the mushrooms and a dash of salt and  pepper to taste.    saute the one large chopped onion in two tablespoons of butter in a skillet  over medium heat until transparent. Add the mushroom filling and cooked  rice to the onion. Line the bottom of a casserole dish with cabbage leaves  not suitable for stuffing. Save about 6 good, whole leaves and fill the  stem portion of each leaf with 2 or 3 heaping tablespoons of the rice  mixture. Place the stuffed leaves seam-side down in the casserole dish.    Prepare the mushroom sauce by melting two tablespoons of butter in a large  skillet over medium heat. saute the 1/4 cup chopped onions until tender.  Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.  Sprinkle the flour over the mixture and blend well. Slowly pour in the  broth and stir constantly until the mixture thickens. Remove from the heat  source and stir in the parsley, then season with salt and pepper to taste.  Let the sauce cool a bit, then add the sour cream and blend well.    Cover the stuffed cabbages with the mushroom sauce and bake the casserole,  uncovered, in a 350-F degree oven for one to one-and-a-half hours. Serve  warm. Makes a great companion for plain roast beef.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Dec 24, 1998, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 6 servings

Calories: 398
Calories from Fat: 121 (30%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.6g
Cholesterol 34.2mg		11 %
Sodium 171mg		6 %
Potassium 121mg		3 %
Total Carbohydrate 62.3g		18 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 61.9g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 398

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