Holubtsi, also known as Ukrainian stuffed cabbage rolls, is a dish filled with delicious flavors and a rich history in Ukrainian cuisine. This hearty meal, often served with sour cream or yogurt, provides a satisfying balance of tender cabbage, savory ground meat, and a flavorful rice mixture. Holubtsi is typically enjoyed during family gatherings and festive occasions, yet it can easily become a comforting weeknight dinner. It’s simple, gluten-free, and packed with nutrients. If you’ve never tried it before, you’re in for a treat!

Ingredients for Holubtsi

Before diving into the preparation, let’s take a closer look at the ingredients that make this dish so delectable. The ingredients can be divided into three parts: the cabbage, the filling, and the sauce.

Cabbage

The cabbage forms the base of the dish, serving as a delicate outer layer that wraps around the filling. A large head of cabbage is essential for this recipe. You’ll need to carefully boil and peel off the leaves to create individual pockets to stuff the filling.

Filling

The filling is the heart of Holubtsi, providing all the savory goodness you crave. You will need a combination of ground meat (typically pork or beef), aromatic vegetables like carrots and onions, a few cloves of garlic, and some fresh herbs like parsley or dill. The rice adds substance and a tender texture, while spices like paprika and black pepper ensure the filling is well-seasoned. The egg helps bind the ingredients together, and a little vegetable oil brings everything together.

Sauce

The tomato-based sauce adds moisture and flavor, soaking into the stuffed cabbage rolls while they bake. A mix of tomato paste, water, malic acid (or citric acid), salt, sugar, and vegetable oil creates the perfect tangy sauce that will infuse the rolls with a depth of flavor.

Topping

The finishing touch to this dish is a generous serving of sour cream (or yogurt). The creamy texture complements the richness of the cabbage rolls, adding a refreshing contrast.

How to Prepare Holubtsi: 

Now that we’ve covered the ingredients, let’s dive into the preparation process.

Step 1: Preparing the Cabbage

Start by preparing the cabbage. Wash the large head of cabbage thoroughly and carefully core it. This step is important, as it makes it easier to remove the cabbage leaves. Next, place the cabbage in a large pot of boiling water. Lower the heat and allow the cabbage to simmer gently for about 20 minutes, or until the outer leaves become tender and bright green. You’ll want to remove these leaves and set them aside as they soften, ensuring you keep the cabbage whole.

Once the leaves are soft enough, carefully peel them off one by one. You’ll need about 12 to 15 large leaves, depending on the size of the cabbage. If some leaves are too small to stuff, you can use them to line the bottom of the cooking pot.

Step 2: Making the Filling

Now, it’s time to prepare the filling. In a large mixing bowl, combine the ground meat (either pork or beef), grated carrots, finely diced onions, minced garlic, chopped parsley (or dill), rice, and a whisked egg. Add the tomato paste, vegetable oil, salt, paprika, and black pepper. Use your hands or a spoon to mix the ingredients thoroughly until the mixture is evenly combined.

If you prefer a firmer texture, you can increase the amount of rice, but remember that rice also absorbs some of the moisture from the cabbage and sauce during cooking. The mixture should be moist but not too runny.

Step 3: Assembling the Rolls

Now it’s time to stuff the cabbage leaves. Take a cabbage leaf and carefully trim off the thick, central spine so that it is more flexible for rolling. Place a tablespoon (or more, depending on the size of the leaf) of the filling mixture in the center of the cabbage leaf. Gently fold the sides of the leaf over the filling, then roll the leaf up tightly, sealing the edges to keep the filling intact. Repeat this process until all the filling is used up and the cabbage leaves are filled.

Step 4: Cooking the Stuffed Cabbage

For this recipe, you can either bake the stuffed cabbage rolls in the oven or cook them on the stovetop. The oven method is simpler and ensures that the rolls cook evenly.

To prepare the sauce, combine water, tomato paste, malic acid (or citric acid), salt, sugar, and vegetable oil in a small saucepan. Bring this mixture to a boil, whisking to dissolve the tomato paste and blend the ingredients.

In a large, heavy-bottomed pot or Dutch oven, arrange the stuffed cabbage rolls seam-side down. Layer the rolls tightly together, ensuring they stay in place during the cooking process. Once all the rolls are in the pot, pour the prepared tomato sauce over them, making sure the rolls are well covered.

Preheat your oven to 325°F (165°C) and bake the cabbage rolls for about one hour. Check periodically to ensure the rice is tender and the filling is cooked through. The cabbage should be soft and fully cooked by the time you’re done.

Step 5: Serving

Once the Holubtsi is cooked, remove it from the oven and allow it to rest for a few minutes. Serve the rolls warm with a generous dollop of sour cream or yogurt on top. This adds a cool and creamy contrast to the savory cabbage rolls, elevating the flavor profile of the dish.

FAQs about Holubtsi

Can I make Holubtsi ahead of time?

Yes, Holubtsi can be made a day ahead of time. After preparing the rolls and sauce, store them in the refrigerator overnight. Reheat them in the oven or stovetop before serving.

Can I freeze Holubtsi?

It’s best not to freeze Holubtsi because the texture of the cabbage may change once frozen. However, you can store leftover rolls in an airtight container in the fridge for up to one week.

What type of meat is best for Holubtsi?

Ground pork is the traditional choice for Holubtsi, but you can also use ground beef or a mixture of both. Some variations use turkey or chicken for a lighter option.

Can I make Holubtsi on the stovetop?

Yes, you can prepare Holubtsi on the stovetop by layering the rolls in a heavy pot, adding the sauce, and simmering for an hour until the rice and filling are cooked through.

What’s the best way to roll the cabbage leaves?

The easiest way to roll cabbage leaves is to trim the thick vein in the center of each leaf so it rolls more easily. Use kitchen tongs to carefully pull the leaves off the cabbage as they soften.

Simple Holubtsi

Ukrainian Stuffed Cabbage Rolls

Enjoy your Holubtsi, a flavorful and comforting Ukrainian dish!

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 538 kcal per serving

Ingredients

• 1 large head of cabbage
• ¾ lb ground pork or beef
• 1 cup grated carrots
• 1 medium onion (diced)
• ⅓ cup chopped Italian parsley (or dill)
• 2 cloves garlic (minced)
• 1 large egg
• 2 oz tomato paste
• 2 tbsp vegetable oil
• 2 tsp sea salt (divided)
• ½ tsp malic acid (or citric acid)
• 1½ tsp paprika
• 1 tsp black pepper
• 1 cup Jasmine rice

Sauce

• 2 cups water
• 4 oz tomato paste
• ½ tsp sea salt
• ½ tsp malic acid (or citric acid)
• 2 tsp sugar
• 2 tbsp vegetable oil

Topping

• Sour cream or yogurt

Instructions:

1. Wash, core, and boil cabbage until the outer leaves are tender. Peel off the softened leaves.
2. Mix the ground meat, carrots, onion, parsley, garlic, egg, tomato paste, salt, black pepper, and paprika in a large bowl. Add the rice and mix well.
3. Trim the thick spine from the cabbage leaves. Place a spoonful of filling in each leaf and roll it up.
4. Layer the rolls in a large pot or Dutch oven, pouring the tomato sauce over them.
5. Bake at 325°F for 1 hour or until the rice is cooked.
6. Serve with sour cream or yogurt on top.