Holubtsi (Cabbage Rolls, Ukrainian Style)

[branwyn]

Wanted to jot this down, after having got the instructions from my mom on the phone

Comments

[purplezart]

no acid in the boiling water? not authentic ukrainian recipe, but my lebanese g-grandmother used to put in a splash of lemon juice.

[branwyn]

Hmm. No, no mention of acid. Any idea what the acid does? Colour preservation? Tenderizing?

B.

[purplezart]

Probably a little of both of those. I feel like it might 'brighten' the flavour a little, too; but that could have been something else about they way she made them, I suppose.

[branwyn]

Hmm. Further research/experimentation may be necessary. :) Thanks for the tip!

B.

[purplezart]

Now that I think of it, if you used red cabbage, and split the boiling between a couple different pots, with a different pH in each, you might be able to manage chromatic holubtsi! XD

[wolfgrowl]

We added vinegar to ours. Not really sure why but maybe for its sweet and sour flavour profile.