Title: Ukrainian Sviata Vechera: Part 2
Categories: European Holiday Info
Yield: 1 Servings

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5 & 6. Holubtsi (Cabbage Rolls) - buckwheat and rice filled

To prepare the cabbage: Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added. Remove the leaves as they become soft. Cool and drain the leaves and remove any remaining core. Cut the leaves to the desired size (personally I cut them about 3" wide). Grease a casserole dish and place a few leaves of cabbage to line it. Put a tablespoon full of filling (filling recipe follows) into each leaf and roll it up tucking in the edges of the leaves as you roll. Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauteed in olive oil) between the layers. When the dish is filled place extra prepared cabbage leaves over the top to prevent scorching. Cover and place in 325 degree oven for 1 1/2 to 2 hrs or until both the cabbage and filling are tender. For a nice variation you could also use grape or beet leaves. Also, you could pour some tomato juice over the top to add flavour.

Fillings:

1. Rice Filling

2 cups rice Wash rice well. Add water and stir in salt. 2 cups water Bring to boil and cook for one minute. Stir 2 tsp. salt and cover. Turn down heat and simmer until 1 medium onion (chopped) rice starts to get tender. Take off of heat 4 tbsp olive oil and let stand covered until the rest of the Pepper water is absorbed. The rice at this stage will only be partly cooked. Saute chopped onion in olive oil and add to the rice. Season to taste. Cool and roll into cabbage.

2. Buckwheat Filling

2 cups buckwheat groats Brown groats very lightly in the oven. Place 2 tsp. salt in pot with boiling salted water. Add 4 tbsp 1 medium onion (chopped) olive oil. Cook until water is absorbed. Cover 4-5 tbsp. olive oil and bake in a 350 degree oven for 30 minutes. 4 cups water After baking allow the buckwheat to cool. Saute chopped onion in 1 tbsp of olive oil. Add the sauteed onions to the cooked buckwheat. Cool and fill the holubtsi.

7 & 8. Varenyky (pyrogies)

Dough 4 cups flour 1. Combine flour and salt 2 tsp salt 2. Add rest of ingredients 2 tbsp olive oil 3. Kneed until smooth and elastic 2 eggs well beaten 4. Cover and let stand at least 15 min. 1 cup water 5. Roll out thin on a floured board 6. Cut out rounds with a glass or beer mug

Fillings-

i. Potato

2 cups mashed potatoes 1/2 cup chopped onion 2 tbsp. vegetable oil salt and pepper to taste - saute onions in oil, season, add potatoes and mix well.

ii. Kapusta (sauerkraut)

2 cups sauerkraut 4 tbsp. vegetable oil 1/2 cup onion, chopped pepper to taste - bring sauerkraut to boil in some water. Rinse, cool, drain and squeeze out water. Chop finer if you want. Saute onions in oil and add to sauerkraut, season to taste.

iii. Prune filling

1 cup prunes honey to taste 1/2 cup water -bring prunes and water to a boil, let cool and drain. Chop prunes very fine and add honey to taste.

To make: Add 1 tbsp of filling to each round of dough , fold over and pinch the dough together well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready.

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