So glad I found this! All the other recipes I saw used cooked rice- not how I remember it. This recipe is the real deal- always use uncooked rice so much easier! I make the tomato sauce sweet and sour by omitting the parsley and adding a little vinegar and brown sugar. Serve w some sour cream on the side. Delicious!
I have been making Holupki/Golubki for 50 years, but before learning my Ukrainian parents, some 70 plus years ago began precooking the inexpensive ground beef to reduce fat; we also prefer pre-cooked meat texture. I often found those I treid made with raw ground meat are often steamed, the meat looks rare and texture was mushy. I assume using low-fat raw ground sirloin and baked in one or two slayer, this might not be issue, but have never made them that way. I pre-steam rice in half amount of normal liquid so rice is still firm but not hard. While rice is par-steaming, I saute onions and fine diced celery till soft, add minced garlic for a minute, then off heat add 1/4 cup fresh parsley. At same time I lightly brown 2-3 lbs of 80-85% ground beef till no longer pink and drain (ground dried tofu or veggie burger works too) then mix all of above with 4 whipped eggs, salt/pepper; one can add other seasonings. This mix will hold together fine. Note some canned brands of tomatoes do not taste as good, so taste test in advance. However this consistently works: 5-6 cups of low sodium tomato or vegetable juice or 48 ounces of quality tomato sauce, 1-1.5 cups of ketchup, 1-2 fresh bay leaves, pinch of thyme, Worchestshire sauce, and sugar or other sweetner to taste. If simmered for 15 -20 minutes makes a great sauce and I always make extra sauce for serving on side. I can have these from start to in the oven in about 1.5 hours even working alone, by learning to do multiple things at once. Freezing cabbage to make it more pliable and avoid steaming is interesting and will try, but fear the cell structure will be damaged. Have used the aforementioned microwave method and that works too. Or just use Savoy cabbage which is softer and needs no steaming.
Sweet Sylvia Aka Tricy.54
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It is huge time waster to cook cabbage. Place head of cabbage in freezer overnight. Remove next day and allow to thaw. Cut off leaves and begin. A slow cooker is easiest method. Btw as a vegetarian the impossible meat package works very very well. Try cranberry sauce or prunes and raisin for a sweet sour taste.
WOW JENNY can you ever cook!! What an AMAZING recipe! I have made holubsi on sour leaves for forty years but never tried making them with sweet cabbage until today. I wish I could send you a picture of how beautiful they look and how delicious they are. Thank you so much for your website filled with scrumptious recipes ?
In a radio interview at 99 Jamz, Lil' Kim stated that her upcoming book, The Price of Loyalty, is on hold to coincide with the release of her new album.[67][68] During an interview with XXL on April 26, 2013, Lil' Kim revealed that she does not have a name for the album yet, but the first official single would be out by mid year.[69] Lil' Kim described the single, produced by Bangladesh, as "different" and "sweet dessert".[69][70] On July 11, 2013, Lil' Kim released the Rockwilder-produced single "Looks Like Money" as a free download to her fans on her birthday.[71]
Hi, Dee.It's always interesting how we all experience the level of sweetness differently, especially when it comes to non-sugar sweeteners. Even my sensibility to sweetness has changed over the years, so I am kind of sure, I'd also use a bit less these days. Haven't made the creme brulee for ages and now I want to make it again this weekend. ?
Creme brulee is one of my all time favorite desserts and this keto recipe was AMAZING!! I used Lakanto Monk Fruit sweetner and it was perfect in the recipe and created a nice crust when "torching" it for the crust. Thank you for this recipe. This will be a staple in our keto lifestyle.
Seriously, mix Swerve brown or any of the brown sugar sweeteners, with white sweetener of choice.. about 3:1, and not only does it harden like real sugar, it stays hardened when refrigerated...SOOOO good!!!
Hi Hazel, thank you for the feedback.I think Swerve is as sweet as sugar which is not true about erythritol. So yes, I would also use less swerve than the amount of erythritol stated in the recipe. Another problem is we all have different tastes. Tatse can vary even from day to day sometimes. I can find my own recipes sometimes being barely sweet enough and other times being too sweet using the same amount of erythritol in the same recipe.
Passed away suddenly in hospital on Sunday 21st August aged 81 years. A retired Merchant Navy Captain and River Pilot on the Tyne. Beloved husband of Margaret, loved dad of John and Libby and granda to Dash and Dane. Forever in our hearts. "...(And all I ask is)...quiet sleep and a sweet dream when the long trick's over." Family flowers only please but donations kindly received to The Coble and Keelboat Society and the Tynemouth RNLI. The funeral will be held at Tynemouth Crematorium on Thursday 8th September at 10.30am with refreshments at The Spread Eagle in Preston Village thereafter E Turnbull & Son Albion Road North Shields NE29 0HE 0191 257 1201
(nee Williamson) (Louie) (Howdon) Treasured memories of dear Louie, a wonderful wife and mother; beloved sister, sister-in-law, aunty, great aunty and friend, who said goodbye to us on 29 August 2021. Those we love don't go away, they walk beside us every day. Unseen, unheard, but always near; so loved, so missed, so very dear. Until we meet again, goodnight and God Bless sweetheart, all my love, always, your loving husband Jimmy. We will love and miss you always mam. Your devoted son Paul and daughter-in-law Susan xxx 2ff7e9595c
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