posted by Jan B 10-29-98 2:23 PM
Holubtsi for 100
St. John's Sisterhood
5 lbs long grain rice
2 gal water
2 TBS salt
2 TBS cooking oil
1/4 cup cooking oil
4 large onions
3 cup cooling oil
1 lb butter
1/2 cup celery, finely chopped
10 lbs ground chuck
1/4 cup parsley, finely chopped
2 cloves garlic, minced
salt to taste
2 tsp. pepper
50 lbs cabbage, medium heads
3 stalks celery, cut up
1 large onion, sliced
1 - 46 oz. can tonato soup
3 cans water
3 stalks celery, cut up
Prepare Rice:
Wash rice in cold water three times or until water comes off clear Add 2 gallons cold water, salt, 2 TBS oil.
Bring to fast boil, cook 1 minute Cover, turn off heat, let stand until water is partially absorbed but not more
than 10 minutes. The rice will only be partially cooked. Drain and rinse with cold water. Add 1/4 cup oil,
mix. Cool.
Prepare Filling:
Prepare Cabbage:
Remove entire core from cabbage. In a large deep pan, bring water to a boil, add cabbage heads and cook slowly until leaves are soft and Take off leaves, place in colander to drain. Cut off hard center from each leaf. Cut large leaves into 2 sections.
On the bottom of an 18 x 24 x 2" roaster, make a bed using large cabbage leaves, 3 cup up celery stalks and sliced onion Make holubtsi by placing a generous spoonful of the filling on each cabbage leaf: roll.
Arrange rolls in layers, sprinkle each layer with salt (No more than 3 layers for best results) Combine soup with 3 cans of water, pour over holubtsi. Protect top from scorching by covering with a few large leaves and 3 cup up celery stalks,cover roaster tightly. Bake at 325 degrees for at least 4 hours, or until both cabbage and filling are cooked.
The following is ingredients for a "normal" size pan:
1 lb. rice
2 cup boiling water
1 tsp salt
2 med onions, chopped
8 Tbs cooking oil
2 lbs ground chuck
1/2 clove garlic, chopped
2 stalks celery chopped fine
2 TBS parsley, chopped fine
salt & pepper
1 - 10 1/2 oz can tomato soup
3 cans water
Bake 350 degrees for 1 1/2 - 2 hours or until cabbage is tender