Holubtsi (Ukrainian Stuffed Cabbage Rolls)
Tender cabbage leaves envelop a fragrant mixture of pork, rice and herbs, simmered in a sweet‑sour tomato broth for a comforting, homestyle Ukrainian classic.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Blanch the cabbage in boiling water until the outer leaves soften, about 5 minutes, then separate 12–14 large leaves and trim the thick veins.
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Step 2 of 7
In a skillet heat the oil, sauté the onion and carrot until softened, then add the garlic and cook 1 minute more; set aside to cool slightly.
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Step 3 of 7
Combine the pork, rice, sautéed vegetables, dill, paprika, salt and pepper in a bowl, mixing until just combined.
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Step 4 of 7
Place a spoonful of filling on each leaf, fold the sides and roll tightly, sealing the edges with a dab of water if needed.
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Step 5 of 7
Arrange the rolls tightly in a deep pot, overlapping as necessary; pour the crushed tomatoes, tomato paste, vinegar and sugar over them, adding enough water to just cover the rolls.
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Step 6 of 7
Bring to a gentle boil, then reduce to a low simmer, cover and cook 1 hour, turning the rolls halfway through, until the rice is tender and the meat is cooked through.
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Step 7 of 7
Taste the broth and adjust seasoning with salt, pepper or a splash more vinegar for balance before serving.
Notes from the kitchen
If fresh cabbage is unavailable, frozen whole cabbage leaves can be thawed and used; store leftovers in the broth, refrigerated, for up to 3 days.
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