Holopchi

This Volga German / Russian version of Cabbage rolls includes pork, beef and rice.

 

Category, DifficultyIntermediate

Here's one you may want to make with your Oma (Granny). I find my mother is pretty crafty rolling up the small leaves for a decent cabbage roll and I know I'll have to get in my leaf loosening practice!

Prep Time45 minsCook Time1 hr 30 mins

 1 Head of Cabbage
 ½ lb Ground Beef
 ½ lb Ground Pork
 1 cup rice (uncooked)
 1 Onion
 Salt and Pepper to taste
 Pasta Sauce - enough to cover your roastpan

1

Cook about 1 cup of your preferred rice to it's packaging instructions. Meanwhile separate the leaves from a head of green cabbage and bring a large pot of water to a boil. Cook leaves till just soft, drain and set aside.

2

Brown ground beef and ground pork, drain and set aside. lightly oil a large pan to saute chopped onion till softened. Mix in cooked rice, meat mixture, then add salt and pepper to taste.

3

Form an (small) egg sized ball and wrap in cabbage leaf (folding a like a burrito). You may want to remove the stiffer leaf vein for an easier roll up.

4

Preheat Oven to 350° F and brown rolls lightly in oil in fry pan, then place a layer of pasta sauce in roast pan. Oma recommends a Garlic and tomato sauce (Metzzetta makes a wonderful Garlic and Onion sauce, or just create your own with crushed tomatoes). Lay the holopchi in a roast pan sauce and cover in remaining sauce.

Bake uncovered for about 1 - 1.5 hours. Let cool, these are fairly hot.

Ingredients

 1 Head of Cabbage
 ½ lb Ground Beef
 ½ lb Ground Pork
 1 cup rice (uncooked)
 1 Onion
 Salt and Pepper to taste
 Pasta Sauce - enough to cover your roastpan

Directions

1

Cook about 1 cup of your preferred rice to it's packaging instructions. Meanwhile separate the leaves from a head of green cabbage and bring a large pot of water to a boil. Cook leaves till just soft, drain and set aside.

2

Brown ground beef and ground pork, drain and set aside. lightly oil a large pan to saute chopped onion till softened. Mix in cooked rice, meat mixture, then add salt and pepper to taste.

3

Form an (small) egg sized ball and wrap in cabbage leaf (folding a like a burrito). You may want to remove the stiffer leaf vein for an easier roll up.

4

Preheat Oven to 350° F and brown rolls lightly in oil in fry pan, then place a layer of pasta sauce in roast pan. Oma recommends a Garlic and tomato sauce (Metzzetta makes a wonderful Garlic and Onion sauce, or just create your own with crushed tomatoes). Lay the holopchi in a roast pan sauce and cover in remaining sauce.

Bake uncovered for about 1 - 1.5 hours. Let cool, these are fairly hot.

Holopchi (Cabbage Rolls)

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