Holubschi (cabbage rolls)

This recipe takes me back to my Mom's kitchen and
early years of marriage when I wanted to make
something fancy. Although we don't have these
that often any more, (mainly because we have so
much to choose from today) I still do enjoy that
"comfort food" flavor. It's a good recipe for a meal
that you want to prepare ahead because they are
always good re-heated. It's also a good casserole
type food for pot-lucks and very economical. This
recipe makes 12-14 rolls. Sometimes I form few
meatballs and add them for those who don't care
for the cabbage.

Ingredients:
Rolls / Filling:
1 head Savoy cabbage
1 lb lean ground beef
1 tsp salt
pepper
1/2 grated onion
1/2 cup sour cream
1 – 1 1/2 cup cooked rice
Sauce:
½ chopped onion
½ chopped pepper, any color
4 Tbsp flour
4 c water (approx)
1 bouillon cube (Knorr chicken)
3 Tbsp tomato paste ( or acc. to taste)
salt and pepper, to taste
Place cabbage in a large pot of boiling water
and peel off leaves as they become soft.
Then set aside. If you are using regular cabbage,
cut around the core before placing it in the water.

In a large frying pan, cook onion and pepper in a
small amt of oil until tender. Mix flour and
half of the water in a sealed container until well
blended and add to onion/peppers. While cooking,
add the rest of the water and stir until smooth and
bubbly. Add bouillon cube and tomato paste.
For more sauce, mix more flour and water and add
another bouillon cube for flavor. Adjust amounts
according to desired consistency and add salt and
pepper according to taste.

Mix raw meat, salt, pepper, onion, sour cream
and cooked rice. Place a few Tbsp of meat mixture
onto each leaf, fold ends and roll up. Place close
together in roaster.

For a very large recipe, add 1 can of tomato soup.
Pour sauce over cabbage rolls and bake at 350F
for 1 - 1 1/2 hours.