Golubtsi

Ukrainian cabbage rolls with millet
 * Contributed by World Recipes Y-Group
 * From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

Ingredients

 * 2 kg cabbage
 * 250 ml millet
 * 50 g salt pork
 * 2 carrots
 * 1 onion
 * 2 tbsp flour
 * 2 large eggs
 * 4 tbsp tomato paste
 * 8 tbsp sour cream
 * 2 tbsp butter
 * 2 cups water — or broth as needed
 * hot peppers
 * salt — to taste

Directions

 * 1) Pour boiling water over a head of cabbage with the stem removed.
 * 2) Separate leaves from head and trim the veins.
 * 3) Dice the onions and carrots fine (julienne will work on the carrots) and saute until the onions are starting to brown.
 * 4) Wash the millet well, cover with water and bring to a boil.
 * 5) Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs.
 * 6) Mix thoroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.
 * 7) As you finish rolling the cabbage rolls, put them into a Dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.

Sour cream dressing

 * 1) Brown the flour in the butter.
 * 2) Add the tomato paste and the sour cream and some of the broth from the millet.

Alternative

 * 1) Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325°F for about an hour.