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CASA Home for the Holidays: Holubtse

by Amanda Lanum

Four wonderful Topeka homeowners have graciously offered their homes for this year's 25th Annual CASA Homes for the Holidays tour. They've each decorated for the holidays, and shared a go-to holiday recipe with 13 News This Morning. Now we're sharing them with you!

You are in for a treat when you arrive to the home of Alvin and Phyllis Dvorak. And it's for sale! The Dvorak's have really made this home their own, and it's simply beautiful. The Christmas decor is based on the latest trends in holiday decor, with bright colors on the living room Christmas tree. A snow white and silver dining room is one of my favorite rooms in the house. Don't miss this amazing home!

The tour raises money for CASA of Shawnee County. CASA is Court Appointed Special Advocates for children. The organization's mission is to be the voice for abused and neglected children in the court system, to make sure they don't get lost in the legal and social service system.

You can experience Phyllis' home, and three amazing others, the weekend before Thanksgiving in Topeka by going on the home tour! Alvin is Czech, so for her holiday recipe, Phyllis shared a wonderful Czech recipe called Holubtse. Phyllis told us she loves to cook and makes the dish from memory, so feel free to play with the recipe to suit your own tastes. Enjoy and happy holidays!

25th Annual Homes for the Holidays

Saturday, November 17

Sunday, November 18

10 a.m. - 5 p.m.

$9 in advance - $10 at the door

(Visit in any order)

8311 SW 33rd (CASA Collective)

4414 SW Clarion Lakes Drive

3616 SW York Way

2233 SW Millers Glenn Drive

HOLUBTSE (Czech Stuffed Cabbage Rolls)

1 large head of cabbage

2 lbs ground beef (80/20 works best as it doesn’t get dry)

¾ cup uncooked minute rice

½ cup diced onions

¼ cup diced green pepper

¾ tsp salt

½ tsp ground pepper

1 Tbsp chopped parsley

½ tsp minced garlic

1 large egg, slightly beaten

1 tsp paprika

1 8-ounce can tomato sauce

1 14-ounce can diced tomatoes

1 10½-ounce can beef broth

½ cup sour cream, warmed to room temperature

½ can of condensed tomato soup

Remove large outer leaves from cabbage and discard. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook until softened enough to pull off individual leaves. You will need about 12 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

In a large bowl, mix ground beer, rice, onions, peppers, parsley, salt, pepper, garlic, egg, paprika, 1/3 cup of the tomato sauce, and blend thoroughly. Don't over mix or the meat will become tough.

Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, and then flip the left side. You will have something that looks like an envelope. Again, roll away from you to create a neat little roll.

Place cabbage rolls and some tomato sauce in the casserole dish or Dutch oven. Top with all the diced tomatoes and remaining tomato sauce. Add beef broth to cover completely. Bake covered 90 minutes at 350 degrees. Watch carefully so stuffed cabbages don't burn.

Stir room-temperature sour cream and tomato soup together, pour over the cabbage rolls and bake an additional 30 minutes at 300 degrees.

Serve with pan juices, if desired, and mashed potatoes and crusty bread.

NOTE: Cabbage rolls freeze well before or after cooking.

Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!

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