Holubtsi (Ukrainian Stuffed Cabbage Rolls)
Hearty Ukrainian cabbage rolls filled with a savory mixture of ground meat and rice, simmered in a rich tomato sauce. This comforting dish is perfect for a satisfying family meal.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 615 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcshead of cabbage, large, cored
filling
- 450 gground pork, lean
- 450 gground beef, lean
- 0.5 cuplong grain rice, uncooked
- 1 pcsyellow onion, finely chopped
- 1 pcsegg, large
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
sauce
- 800 gcrushed tomatoes, canned
- 2 tbsptomato paste
- 2 cupchicken broth, low sodium
- 2 pcsbay leaf
garnish
- 0.5 cupsour cream(optional)
- 2 tbspfresh dill, chopped(optional)
Equipment
tongs · large pot · large bowl · dutch oven · whisk
The method
Step by step
- 1
Bring a large pot of salted water to a boil.
About 5 min
- 2
Carefully place the cored head of cabbage into the boiling water.
- 3
Cook the cabbage for 5-10 minutes, or until the outer leaves soften enough to be easily peeled off.
About 10 min
Cook’s note: As leaves soften, use tongs to gently peel them off the head. Return the cabbage to the water to continue softening inner leaves as needed.
- 4
Trim the thick central rib from each cabbage leaf to make them more pliable for rolling.
About 10 min
- 5
In a large bowl, combine the ground pork, ground beef, uncooked long grain rice, finely chopped yellow onion, egg, salt, and black pepper.
About 5 min
Cook’s note: Mix thoroughly with your hands to ensure all ingredients are well incorporated.
- 6
Take a softened cabbage leaf and place a spoonful of the meat filling near the stem end.
Cook’s note: The amount of filling will depend on the size of the leaf. Aim for about 2-3 tablespoons for a medium leaf.
- 7
Fold the stem end of the leaf over the filling, then fold in the sides, and roll tightly to form a compact cylinder.
About 30 min
Cook’s note: It takes a bit of practice to get a tight roll, but don't worry if they're not perfect.
- 8
Repeat with the remaining cabbage leaves and filling until all are used.
- 9
Line the bottom of a large Dutch oven or heavy-bottomed pot with any leftover cabbage leaves or scraps.
About 2 min
Cook’s note: This prevents the holubtsi from sticking to the bottom and burning.
- 10
Arrange the rolled holubtsi snugly in layers in the pot.
About 5 min
- 11
In a separate bowl, whisk together the crushed tomatoes, tomato paste, and chicken broth.
About 2 min
- 12
Pour the tomato sauce over the holubtsi, ensuring they are mostly submerged.
About 1 min
- 13
Add the bay leaves to the pot.
- 14
Bring the sauce to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the cabbage is very tender and the rice is cooked.
About 2 hr
Cook’s note: Check occasionally and add a little more broth or water if the sauce reduces too much.
- 15
Serve the holubtsi hot, garnished with a dollop of sour cream and a sprinkle of fresh dill, if desired.
Per serving
Nutrition
- Calories
- 615.4kcal
- Protein
- 34.4g
- Carbs
- 41.4g
- Fat
- 36.4g
- Fibre
- 8.8g
- Sugar
- 14.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover holubtsi in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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