Saskatchewan, the province I reside in, has a large Ukrainian population, so that's where this Ukrainian Cabbage Roll Recipe (or "Rice Holubsti") comes from. Not only does my own family have Ukrainian roots, but the eastern European countries (Ukraine, Poland, Romania) have a strong influence on the culture here in Saskatchewan, especially in the more rural areas (which is most of the province) where traditions tend to be better upheld.
Because of the natural variances in family and cultural traditions, each and every one of us probably has a different idea of what holiday food is. Growing up, my family has always enjoyed homemade perogies and cabbage rolls (holubtsi), mashed potatoes, homemade buns, and the very non-vegan turkey and sausage. Some families eat something called "Kutia", which is delicious cooked wheat with lots of sugar, poppyseeds and pecans, great for breakfast. Saurkraut and dilled pickles are also very common around here, as is borscht (check out my fave recipe for borsht) and all kinds of breads and pastries.
Ukrainian food (and the cuisine of neighboring countries) tends to be rich, heavy on the meat, butter and starches, and most cookbooks I flip through have a minuscule vegetable section. This makes some sense when you consider the climate (cold, just like here in Saskatchewan), and the very short growing season. Most veggies had to be preserved via canning or pickling, and wheat and potatoes were winter staples.
This is an old cookbook from a small Saskatchewan community - church ladies would team up and make cookbooks for fundraisers, and for passing along culinary and cultural traditions.
My family never made buckwheat or beet leaf cabbage rolls, though I'm sure they're awesome - especially the beet leaf. Might have to try that one. What we typically make is a rice cabbage roll, sometimes with meat and sometimes with straight-up rice. This year, my mom and I decided that it would be easiest to make the rice version, since we didn't have an abundance of time to make some vegan meat.
This Ukrainian cabbage roll recipe is incredibly simple, though rolling them all takes some time and patience, and is best done with some help. Not only does it speed up the process, but it's fun to chat and have some company, especially during the holidays. At the end of the recipe, I'll give some suggestions for easy variations if you want to go beyond just rice.
Ukrainian Cabbage Roll RecipeMakes 1 small roaster dish, or about 40 small rolls
1 large head of green cabbage
5 cups slightly under-cooked sticky rice (about 2 cups uncooked) *see note1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 tablespoons vegan margarine1 medium onion, finely chopped (about 1/2 cup)
1 tin tomato soup1/2 cup vegan margarine
1/2 cup water
1. Freeze the head of cabbage overnight, and then thaw in the sink in the morning. This will soften the leaves enough for making rolls without boiling the cabbage. Remove the tough outer leaves and set them aside. Cut out the core from the cabbage and separate the whole leaves from the head, placing them in a large bowl. Set the bowl aside.
2. In a large bowl, combine the rice, salt and pepper. The rice doesn't need to be completely cooked, since the cabbage rolls will be in the oven for a while. That will help give them some room to expand and absorb moisture.
3. In a small frying pan on medium-low heat, melt the 2 tablespoons of vegan margarine. Add the onion and fry until the onion is soft and translucent. Add the onion mixture to the bowl of rice.
4. In a small saucepan over medium heat, add the tin of tomato soup, the 1/2 cup of vegan margarine, and the water. Cook until the margarine is completely melted and the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls.
5. Line the bottom of the roaster pan with a couple of the reserved outer cabbage leaves so that the cabbage rolls don't stick to the bottom. Discard any extra outer leaves you may have.
6. To assemble: Set up your cabbage rolling station with the bowl of cabbage leaves, the bowl of rice with a spoon, the tomato sauce with a ladle, the roaster pan, a cutting board and a knife, and a dry towel to rid the cabbage of excess moisture, if necessary. To roll the cabbage rolls, cut each cabbage leaf in half lengthwise (or leave it whole to make large cabbage rolls), cut off any tough stem remaining on the leaf, and place a tablespoon or two of rice on the bottom of each half. Roll it up while pinching in the sides - if there's a side left exposed, it ain't the end of the world. Place the cabbage rolls in the roaster pan so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture. Continue until you run out of rice and/or cabbage. Top with all of the remaining tomato soup mixture.
7. Preheat the oven to 350 F. Cover the roaster pan with a lid or with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork.
Variations:-Tomato rice filling: Make these cabbage rolls even more tomato-y by cooking the rice in equal parts water and tomato juice.
-Dilly rice filling: Add 1/4 cup (or more!) of chopped fresh dill to the rice.-Mushroom rice filling: Simply add 1 to 2 cups of chopped and cooked mushrooms to the rice.
-Bacon rice filling: Add 1 cup of crispy cooked vegan bacon to the rice.
My Granny recommends using white sticky rice for cabbage rolls, since it holds together so well. I'm going to bet that short grain brown rice would also work, since short grain rice naturally has a stickier texture.
The cabbage leaves take on a cooked texture when they've been frozen and thawed. This is the cabbage after being cored, with all of the leaves separated into a bowl to make for convenient rolling action.
Have a cabbage-rolling station set up to make life easier, and bring a friend (and coffee!). The church ladies made it a social event by getting together in a big group and making a truckload of cabbage rolls for the holidays.
Lining the bottom of the roaster pan with the tough outer leaves is a good way to use up the entire head of cabbage without much waste.
Slice each cabbage leaf in half, and cut off any of the tough stem that would make rolling complicated.
My mom is the hand model in these shots, demonstrating the rolling process. Plop a tablespoon or two of rice on the bottom of the cabbage leaf, tuck in the sides, and roll.
These make short and stout little rolls, which is how we enjoy them, but you can use an entire leaf of cabbage and make big rolls instead if you like.
Here my mom is cutting off any excess cabbage, which helps make them look prettier but isn't absolutely essential.
Once you've got a tightly-packed layer of cabbage rolls, it's time to ladle some of that awesome, buttery tomato sauce over them.
Repeat as many times as necessary until you run out of cabbage and/or rice. In the end, we got about 40 small rolls from one head of cabbage, but the yield will definitely vary depending on the cabbage size.
Post-baking, the cabbage rolls get deliciously fragrant and golden. Sometimes it's best not to mess with tradition.
Ahh, heaven. Without these Ukrainian cabbage rolls at the dinner table, it just wouldn't feel like the holidays.
Do you guys traditionally eat cabbage rolls during Thanksgiving or Christmas? What holiday food do you need each year in order to make the meal complete?