Holubtsi

Method

Core the cabbage and blanch it whole in boiling salted water for 10 minutes until the leaves soften, then carefully peel away the leaves and set aside. Cook the rice until nearly tender, then mix with the ground pork and beef, finely chopped onion and garlic, salt and pepper to form the filling. Place a spoonful of filling on each cabbage leaf, tuck in the sides, and roll tightly into parcels. Layer any remaining cabbage leaves in a large heavy pot, then arrange the rolls seam-side down in rows. Mix together the tinned tomatoes, tomato paste, stock, oil, sugar and bay leaves, then pour over the rolls. Cover and simmer gently for 45-50 minutes until the cabbage is tender and the filling is cooked through. Serve hot with a spoonful of the cooking liquid spooned over each roll.