Recipe by Bergy
This is an old recipe handed down from grandmother through 3 generations. The ingredient amounts and instructions are scant and will have to be adjusted to your likeing. Sometimes they are served with cottage cheese on the side and nearly always with sauerkraut. This dish forms part of a Ukrainian festive meal. My friend that gave me the recipe did not know the actual name of the dish.
Top Review by MapleLeafLili Hill
My mum used to make this, it's called Beet Leaf Dough Holubtsi (Holubtski being 'Roll'). It's in a Ukranian cookbook my mum passed down to me. It is very yummy. I've also made Beet Leaf Roll-ups (or Holubtsi) with a rice, dill and, onion filling. Very tasty.
- 1 loaf of basic white bread dough
- beet leaf, blanched stems removed
- 1 pint heavy cream
- 4 tablespoons fresh dill, chopped
- salt & pepper
Directions See How It's Made
- Form the bread dough into small fingers (about like mini sausages).
- Place each finger on a blanched beet leaf and roll like a cabage roll.
- Place in a low baking dish and when filled with all the little rolls brush with butter You may now freeze them for further use or let them rise to almost double the size Meanwhile heat the heavy cream, stir in the dill and continue stirring until the sauce is thick Pour over the rolls Bake at 350F for apprx 15 minutes or until the rolls are baked Serve with sauerkraut.