Halubtsi (Cabbage Rolls)

By: Instant Culinary Team

Halubtsi (Cabbage Rolls)
cuisine icon Cuisine
Ukrainian
cuisine icon Course
Dinner, Lunch, Main Dishes
cuisine icon Difficulty
Difficult
cuisine icon Duration
1 Hour and 20 Minutes
cuisine icon Notes
["Chef`s Note:","1- Cooking time may change depending on the cabbage used in the recipe. Shorten or extend cooking time if needed.","2- Knob of the lid may get hot during cooking. Use a potholder or oven mint to handle the lid."]
cuisine icon Keywords
1 hour and 20 minutes, 8 servings, black pepper, butter, carrot medium, chicken stock, cook 1 hour, crushed tomatoes, difficult, dinner, dried minced onion, egg, fine grated, fresh dill, green cabbage, ground beef, ground pork, hot water, large, long grain, lunch, main dishes, minced, olive oil, onion, optional, prep 20 min, rice, salt, small diced, sour cream, sugar, tomato paste, ukrainian, vegetables, washed and drained

prep icon Prep Time
20 min
cook icon Cook Time
1 hour

serving icon Servings
8 Servings
Ingredients
  • 1 ea Flat Cabbage ,large, 4.5 lb or Green Cabbage, large
  • 1 ea dried minced onion
  • 1 ea onion, small diced
  • 1 ea egg
  • 1.5 tbsp tomato paste
  • 10.5 oz ground pork
  • 10.5 oz ground beef
  • 1 ea carrot medium, fine grated
  • 1 cup rice, long grain, washed and drained
  • 2 cups fresh dill, minced
  • 1 ¼ cup crushed tomatoes
  • 1 cup chicken stock
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 6 ½ cups hot water
  • 5 tsp salt
  • ¾ tsp black pepper
  • ½ tsp sugar
  • 1 lb sour cream, optional
Instructions
  • With the help of a kitchen knife or cabbage/cauliflower corer, carefully remove the core out of the cabbage by cutting a deep pyramid-shaped incision around the core.
  • Select Sear/Saute. Set the time to 20 Minutes. Select Start.
  • Pour hot water into the cooking vessel.
  • When the water starts boiling place the cabbage into the vessel, carved side down.
  • Place a colander large enough for the cabbage to fit in, find a large bowl or tray large enough for the colander to fit. Set aside.
  • Blanch cabbage until the leaves are slightly softened (around 5 minutes). Select Cancel.
  • Using two large spoons, carefully turn the cabbage bottom side up to soften the top. Avoid splashing the hot water. Let the top of the cabbage soften in the boiling water for around 2 Minutes.
  • Take the cabbage out and place into the colander to drain and cool down until the filling is ready.
  • In a large bowl, mix rice, ground pork, ground beef, egg, minced onion, tomato paste, 3 tsp salt, ½ tsp black pepper, 1 cup dill, ¼ cup crushed tomatoes and olive oil for the filling.
  • Set aside a tray to put the cabbage rolls onto. Place one cabbage leaf on a cutting board, stem end facing towards you. Cut out the end with the thick vein if needed. Add 2-3 tbsp of the filling to the side close to you horizontally, leave a 2 inch gap from the left, right and the side close to you. Fold the sides of the leave onto the filling and roll. If the leave is too large, feel free to vertically cut into two pieces. Arrange the cabbage roll on the tray seam side down. Avoid using leaves with tears.
  • Roll all the leaves to use up all the filling.
  • Dump out the water in the cooking vessel. Dry the vessel with paper towel.
  • Select Sear/Saute. Set the time to 20 Minutes. Press Start.
  • Add butter to the cooking vessel.
  • When the has butter melted sauté the diced onions until transparent for 2 Minutes. Add carrots and sauté for another 2 Minutes.
  • Mix in 1 cup crushed tomatoes, chicken stock, 2 tsp salt, ¼ tsp black pepper and sugar. Select Cancel.
  • Arrange cabbage rolls in the cooking vessel tightly side by side, seam side down. Make 2 or 3 layers if needed.
  • Pour ½ cup of water on top. Close the lid.
  • Select Manual II. Set the temperature to 335°F and set the time to 1 Hour. Press Start.
  • When the cooking time has ended, let the rolls rest for 10 Minutes in the Dutch Oven.
  • Transfer rolls on a serving plate.
  • Pour the sauce remaining in the pot on top of the rolls. Garnish with remaining dill.
  • Serve with sour cream (optional).
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