With the devastating scenes being broadcast around the world, of the conflict in Ukraine, it’s nice to see how many people on social media are using their platform as a force for good.
Cooking may seem like a small way to contribute to a huge issue, but as Maya Angelou says; “Try to be a rainbow in someone’s cloud.”
Want to get involved, but not sure what to cook? We will publish a series of tasty traditional Ukrainian dishes to try.
Golubtsi – Stuffed cabbage rolls
Cabbage rolls are filled with minced meat and rice. Either bake in the oven or stew in a pan.
- Preparation Time: 10 min
- Cooking Time: 35 mins
- Total Time: 45 minutes
- Serves 4
- 10-12 spring or savoy cabbage leaves – the outer green ones are best – washed well
- 200g cooked basmati rice
- 1 medium onion – finely chopped
- Small handful of toasted pine nuts
- 1 tablespoon of finely chopped preserved lemon peel
- Handful of chopped flat-leaf parsley
- Tablespoon of thyme leaves
- 1 egg – beaten
- Sea salt
- Black pepper
- Olive oil
- 50g butter
- Place the cabbage leaves in a large pot of boiling salted water over medium high heat. Do this in batches if needs be. Cook for around 2 minutes, just enough for them to become workable but still retain their vibrant green colour and a little bit. Cut out any central stalks.
2. Transfer the blanched leaves to a large bowl of cold or iced water to cool. Drain the leaves and gently pat dry with a kitchen towel.
3. Place a frying pan over a medium-high heat with a drizzle of olive oil and add the chopped onion. Turn down the heat slightly and cook for around 3-4 minutes until starting to soften.
4. Season lightly with sea salt and freshly cracked black pepper and add the chopped up preserved lemon. Cook for a further 5 minutes until the onion has turned translucent and the preserved lemon has softened and become fragrant. Transfer to a bowl and leave to cool.
5. In a large bowl mix together the cooked rice, onion and preserved lemon, toasted pine nuts, thyme leaves, chopped parsley and beaten egg.
6. Season with a pinch of sea salt, few cracks of black pepper and a teaspoon of sumac.
7. Make the rolls by placing a heaped tablespoon or two of the rice filling in the middle of a cabbage leaf. Fold in all the sides so that you get a nice compact – slightly oblong dumpling. Arrange the cabbage rolls seam side down in a frying pan or skillet on medium-high. Add butter to the pan along with around 120ml of water. Bring to a simmer and then reduce the heat to medium, cover the pot and leave to steam for around 15 to 20 minutes.
Recipe provided by B-well Foods www.bwellfoods.co.za