Ukie Fusion

I love Brussels sprouts. I never had them as a child. They just were not on the rotation.

I tried them as an adult and liked them, but hadn’t attempted to prepare them at home until recently.

I’ve been playing with different ways to serve them and was inspired to create a variation on Ukrainian holubtsi (stuffed cabbage leaves). Instead of stuffing the leaves, I sauteed Brussels sprouts (they are in the cabbage family, after all) and added them to the rice, onion, and ground beef mixture (vegetarians can use a rice, onion, and mushroom mixture instead).

I placed it all in a casserole dish, added tomato sauce, and baked it in the oven.

It was delicious!

Published by Valya

Valya Dudycz Lupescu has been making magic with food and words for more than 20 years, incorporating folklore from her Ukrainian heritage with practices that honor the Earth. She’s a writer, content developer, instructor, and mother of three teenagers. Valya is the author of MOTHER CHRISTMAS, THE SILENCE OF TREES, and the founding editor of CONCLAVE: A Journal of Character. Along with Stephen H. Segal, she is the co-author of FORKING GOOD: An Unofficial Cookbook for Fans of The Good Place and GEEK PARENTING: What Joffrey, Jor-El, Maleficent, and the McFlys Teach Us about Raising a Family (Quirk Books), and co-founder of the Wyrd Words storytelling laboratory. Valya earned her MFA in Writing from the School of the Art Institute of Chicago, and her poetry and prose have been published in anthologies and magazines that include, The Year's Best Dark Fantasy & Horror, Kenyon Review, Culture, Gargoyle Magazine, Gone Lawn, Strange Horizons, Mythic Delirium. You can find her on Twitter @valya and on Mastodon.social @valya

One thought on “Ukie Fusion”

  1. Melissa says:

    This looks delicious!

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