Beet Leaf Holubtsi or Beet Leaf Cabbage rolls…No matter what you call them, they are delicious. Make them when the beet leaves are fresh and available from your own garden or local farmera’ market. These freeze very well. When you are ready to serve them, either pop them into the oven for 30 minutes or fry them in melted butter.
2 cups cold water
1 cup rice
1 tsp. salt
1 onion, diced
1/2 cup butter
1/4 cup dill, finely chopped
salt & pepper, to taste
fresh beet leaves
Bring the water, salt and rice to a boil. Cover, turn down the temperature to Low and let steam for 20 minutes.
Fry the onions in the butter until the onions are soft and transparent. Add the dill. Then mix all into the cooked rice.
Wash the beet leaves and spin them dry. Set them aside to allow them to wilt a bit. To wilt them, you can put them into a 200F oven for 5 minutes or just leave them on your kitchen table in the sun.
Spray a roaster with Pam or brush with oil.
Place a tablespoon of the rice mixture on a beet leaf. These beet holubtsi look similar to cabbage rolls. I find that if you fold the sides over the filling and then roll the bottom to the top, they tend to hold together better.
Place in layers in a roaster or ovenproof casserole dish. Pour 1/2 cup warm water over the holubtsi, cover and bake at 300F. for 35 – 40 minutes.
Serve with Dill Sauce:
1 cup sour cream
1/2 cup fresh dill
1 Tbsp. Onion, finely chopped
Simmer the onion in the sour cream for 15 minutes. Add the dill, salt and pepper, to taste. Mix well and then pour over the holubtsi.