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