Ground Pork Holubtsi — Ukrainian Cabbage Rolls

Ingredients

• 1 large head green cabbage
• 1 lb Ground Pork
• ¾ cup uncooked rice
• 2 Carrots, grated
• 1 onion, finely diced
• 1 can (14 oz) crushed tomatoes
• 1 cup chicken or vegetable broth
• ½ cup sour cream
• 2 tbsp sunflower oil
• 1 tsp sweet paprika
• Salt and black pepper

Method

1. Core the cabbage and lower the whole head into boiling water. Peel off leaves as they soften, 2–3 at a time, and shave down the thick rib on each with a paring knife so it rolls without cracking.
2. Soften the onion and Carrots in the oil over medium heat, 6 minutes. Scrape half into a bowl with the Ground Pork, the rice, paprika, 1 tsp salt, and plenty of pepper; leave the rest in the pan.
3. Add the tomatoes and broth to the pan, season, and simmer 5 minutes into a loose sauce. Spoon a thin layer into a Dutch oven.
4. Put 2 tbsp filling at the base of each leaf, fold the sides in, and roll snugly — snug, not tight, because the rice swells. Pack the rolls seam-down in the pot and pour the rest of the sauce over.
5. Cover and bake at 350°F (175°C) for 70–80 minutes, until the rice is tender and a roll cut open reads 165°F (74°C) at the center.
6. Rest 10 minutes, then serve with cold sour cream spooned over the hot rolls. They taste even better tomorrow.