Holubtsi are Ukrainian stuffed cabbage rolls, a comforting family dish with tender leaves wrapped around a savory rice-and-meat filling.
Blanching the cabbage loosens flexible leaves, while partially cooked rice finishes gently inside the rolls as they bake in tomato sauce.
Trim the thick center rib from each leaf without cutting through it; thinner leaves fold tightly and cook evenly.
Serving Suggestions
Serve holubtsi with sour cream, fresh dill, rye bread, and a crisp cucumber salad.
Recipe Notes
Assembled rolls can be refrigerated overnight before baking. Cooked holubtsi keep for up to four days.
Ukrainian Holubtsi
Tender Ukrainian cabbage rolls filled with pork, beef, rice, onion, and carrot, then baked in tomato sauce.
Equipment
- Large stockpot
- Large skillet
- 9-by-13-inch baking dish
- Mixing bowl
- Chef’s knife
Ingredients
Cabbage Rolls
- 1 large green cabbage about 3 lb
- 3/4 cup long-grain white rice rinsed
- 1 lb ground pork
- 1/2 lb ground beef
- 1 large yellow onion finely diced
- 1 medium carrot coarsely grated
- 3 cloves garlic minced
- 2 tbsp neutral oil
- 2 tbsp fresh dill chopped
- 1 1/2 tsp fine salt
- 1/2 tsp black pepper
Tomato Sauce and Serving
- 28 oz crushed tomatoes
- 2 cups low-sodium beef or chicken stock
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 cup sour cream for serving
- 2 tbsp fresh dill for serving
Instructions
Prepare the Leaves and Rice:
- Core the cabbage and lower it into a large pot of simmering water. Remove leaves one at a time as they soften, then cool and trim the thick center ribs.
- Boil the rice in plenty of salted water for 6 minutes, drain, and cool; it should remain firm.
Make the Filling and Roll:
- Cook the onion and carrot in oil for 7 minutes. Add garlic for 1 minute, then cool.
- Mix the pork, beef, rice, cooked vegetables, dill, salt, and pepper. Place about 1/3 cup filling near the base of each leaf, fold in the sides, and roll snugly.
Bake:
- Mix the crushed tomatoes, stock, tomato paste, and paprika. Spread 1 cup in the baking dish, arrange the rolls seam-side down, and pour over the remaining sauce.
- Cover tightly and bake at 350 F (175 C) for 75 to 90 minutes until the cabbage is tender and the filling reaches 165 F (74 C). Rest for 15 minutes before serving with sour cream and dill.
Notes
- Use smaller inner leaves to patch any tears in larger cabbage leaves.
- Freeze cooled holubtsi in their sauce for up to two months.
Nutrition
Calories: 515kcalCarbohydrates: 39gProtein: 30gFat: 28gSaturated Fat: 11gCholesterol: 105mgSodium: 860mgFiber: 8gSugar: 13g