Holubtsi (Ukrainian Stuffed Cabbage)

About This Recipe

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 sour cream, giving them a tangy, rich sauce that differs from other Eastern European versions. The filling usually combines rice with ground pork, 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.

Ingredients

Serves 6

• 1 large headwhite cabbage
• 500 gground pork
• 150 glong-grain rice, rinsed
• 2 mediumonions, finely diced
• 2 mediumcarrots, grated
• 3 tbspsunflower oil
• 400 gcrushed tomatoes
• 200 mlsour cream
• 2 tbsptomato paste
• 2 clovesgarlic, minced
• 1 tspsweet paprika
• 1.5 tspsalt
• 1 tspblack pepper
• 1 tspdried dill
• 300 mlwater or vegetable broth

Instructions

1. 1

   Prepare cabbage leaves

   Core the cabbage and blanch the whole head in boiling salted water 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.

2. 2

   Make the filling

   Sauté one diced onion in 1 tbsp oil until golden. Combine ground pork, par-cooked rice (boil for 5 minutes then drain), sautéed onion, garlic, paprika, salt, pepper, and dried dill. Mix well.

3. 3

   Make the sauce

   Sauté the second onion and grated carrots in remaining oil until soft. Add tomato paste and cook 2 minutes. Add crushed tomatoes, water, and sour cream. Stir and simmer for 5 minutes. Season to taste.

4. 4

   Roll the holubtsi

   Place 2 tablespoons of filling on the base of each cabbage leaf. Fold the sides inward and roll firmly from base to tip, enclosing the filling. Pack tightly — they should hold their shape.

5. 5

   Braise

   Line the bottom of a heavy pot with any remaining cabbage leaves. Arrange the holubtsi in tight layers, seam-side down. Pour the tomato-sour cream sauce over the top. The sauce should nearly cover the rolls. Bring to a gentle simmer, cover, and cook on very low heat for 60–75 minutes.

6. 6

   Serve

   Serve the holubtsi with sauce spooned generously over the top and a side of mashed potatoes or bread.

Variations

• •

  Buckwheat and mushroom filling for a meat-free, nutty-tasting version.

• •

  Use grape leaves instead of cabbage for smaller, more delicate rolls.

• •

  Add a pinch of allspice to the filling for a more aromatic version.

Storage

Refrigerate for up to 4 days. Reheat gently in a covered pot with a splash of water or broth.

Frequently Asked Questions