Cabbage Rolls in Tomato Sauce (Holubtsi)
Holubtsi are stuffed cabbage rolls from Ukrainian kitchens, and this version packs beef, rice and onion into softened leaves before baking them in a sweet and sour tomato sauce. The sugar and vinegar give the sauce a gentle tang that suits the rich beef filling. Milk and egg keep the meat tender. A final cornstarch thickening turns the pan juices into a glossy sauce for spooning over the rolls.
Instructions
Heat the oven to 350°F (175°C). Put the cabbage leaves into a pot of boiling water, cover the pot, and leave them for three minutes so they turn pliable, then drain them.
Mix the ground beef with the milk, egg, cooked rice, onion, pepper and salt until evenly combined. Divide the mixture into twelve equal portions.
Set one portion of filling on each cabbage leaf. Roll the leaf up around the filling and secure it with a toothpick, then lay the rolls in a baking dish.
Stir together the tomato paste, chopped tomatoes, sugar, water and vinegar. Pour this sauce over the rolls, cover the dish, and bake at 350°F (175°C) for 40 minutes.
Lift the rolls out of the dish, pull out the toothpicks, and arrange the rolls on a serving dish. Stir the cornstarch and cold water mixture into the sauce left in the baking dish, warming it if needed until it thickens.
Spoon the thickened sauce over the rolls, add a garnish if you like, and serve.
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