Stuffed Cabbage Rolls (Holubtsi)

1. 1 White cabbagepack 1.2 kg ≈ $2.40 30 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 125 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Carrots≈ $1.50 per kg 10 g
5. 5 White breadpack 350 g ≈ $1.41 25 g
6. 6 Eggspack 10 pcs ≈ $1.89 1 pcs
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sauté the onion³ and carrot⁴ in oil. Soak the bread in water and squeeze out excess moisture.

2. Mix the sautéed vegetables, drained bread, ground² meat, eggs⁶, salt, and black pepper in a bowl.

3. Line a pot with cheesecloth. Blanch the cabbage heads, then separate into individual leaves.

4. Spread a spoonful of filling onto each cabbage leaf, add a piece of pre-cooked sausage or meat, and roll tightly.

5. Arrange the rolls seam-side down in the pot, packing them snugly. Top with a layer of filling.

6. Wrap the pot in a towel, place it in a steamer basket over boiling water, and steam for 20 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.