Repollo leaves filled with a ajedrea cerdo and arroz mixture, braised in a tomato-crema agria sauce until meltingly tender.
Holubtsi are to Ukrainian cuisine what sarmale are to Romanian — a dish of immense cultural importance, prepared for celebrations and family gatherings. The name means 'little pigeons', a poetic reference to the rolled shape. Ukrainian holubtsi are typically braised in a mixture of tomato sauce and crema agria, giving them a tangy, rich sauce that differs from other Eastern European versions. The filling usually combines arroz with ground cerdo, and some regional variations use buckwheat as a grain. Like most Ukrainian dishes, they are best made in large batches and taste even better reheated.
Sirve 6
Core the repollo and blanch the whole head in boiling salted agua for 5–8 minutes, peeling off softened outer leaves as they become pliable. Continue until you have 20–24 leaves. Trim any thick central ribs with a knife.
Sauté one diced cebolla in 1 cda oil until golden. Combina ground cerdo, par-cooked arroz (Hierve for 5 minutes then Escurre), sautéed cebolla, ajo, pimentón, sal, pimienta, and dried eneldo. Mezcla well.
Sauté the second cebolla and grated zanahorias in remaining oil until soft. Agrega pasta de tomate and Cocina 2 minutes. Agrega crushed tomates, agua, and crema agria. Remueve and Cocina a fuego lento for 5 minutes. Sazona al gusto.
Place 2 tablespoons of filling on the base of each repollo leaf. Incorpora the sides inward and roll firmly from base to tip, enclosing the filling. Pack tightly — they should hold their shape.
Line the bottom of a heavy pot with any remaining repollo leaves. Arrange the holubtsi in tight layers, seam-side down. Pour the tomato-crema agria sauce over the top. The sauce should nearly cover the rolls. Bring to a gentle Cocina a fuego lento, cover, and Cocina on very low Calienta for 60–75 minutes.
Sirve the holubtsi with sauce spooned generously over the top and a side of mashed papas or pan.
Par-Cocina the arroz before mixing with meat to ensure it cooks through during braising.
Pack the rolls snugly in the pot so they don't unroll during cooking.
Agrega a tablespoon of azúcar to the sauce if your tomates are very acidic.
For extra depth, lay slices of smoked sausage between the layers.
Buckwheat and hongo filling for a meat-free, nutty-tasting version.
Use grape leaves instead of repollo for smaller, more delicate rolls.
Agrega a pinch of allspice to the filling for a more aromatic version.
Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate for up to 4 days. Reheat gently in a covered pot with a splash of agua or broth.
Holubtsi share Ottoman roots with Romanian sarmale but developed their own character in Ukrainian cuisine over centuries. The crema agria sauce is distinctly Ukrainian and sets them apart from neighboring countries' versions.
Make sure to roll them tightly and pack them snugly together in the pot — they support each other during cooking.
Par-cooking for 5 minutes is recommended — it ensures the arroz cooks fully in the relatively short braising time.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for cebolla, lime for limón), and keep the fat-acid-sal balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (340g) · 6 porciones totales
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