Holubtsi Stuffed Cabbage Rolls
Holubtsi don’t like to be rushed, and that’s exactly why we love them: the cabbage slowly softens in a tomato and sour cream sauce and soaks up all the flavour of the filling. We use half pork, half beef, and only part-cook the rice so it finishes in the pot. When they’re done, the side of a fork should slice straight through.
- Prep
- 50 min
- Cook
- 1 h 20 min
- Rest
- 10 min
- Total
- 2 h 20 min
- Servings
- 6
- Level
- Medium
- Per serving
- 470 kcal
Ingredients
For the rolls
For the sauce
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What to use instead
Swap the sour cream for 400 g canned whole tomatoes crushed with a fork and cut the water to 300 ml, for a brighter, tangier sauce.
Makes: 16–18 rolls, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Loosen the cabbage leaves
Cut a deep cone around the core with a sharp knife and remove it. Lower the head, cut side up, into a large pot of boiling salted water. As soon as the outer leaves turn bright green and pliable (2–3 minutes), lift them off one by one with a fork until you have 18–20 whole leaves.
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Step 2: Shave the thick ribs
Let the leaves cool on a board. Shave the thick central rib flush with the leaf using a flat knife, so it rolls easily without splitting. Keep small or torn leaves for lining the pot.
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Step 3: Part-cook the rice
Rinse the rice until the water runs clear, cover with 300 ml boiling water and cook for 7 minutes. The grains should still be firm in the centre. Drain in a sieve and let cool.
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Step 4: Soften the vegetables
Finely chop the onions and blitz or coarsely grate the carrot. Cook in the oil over medium heat for 7–8 minutes until soft and just turning golden. Set half aside for the sauce.
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Step 5: Mix the filling
Combine the meat, cooled rice, half the vegetables, 1.5 tsp salt and the pepper. Mix with your hands for 1–2 minutes until evenly combined and slightly sticky.
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Step 6: Roll them up
Place about 50 g filling near the base of a leaf, fold the bottom over, tuck in the sides and roll up snugly. Line a heavy pot with the torn leaves and pack the rolls in seam side down, tightly, in 2–3 layers.
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Step 7: Pour over the sauce
Add the tomato paste to the reserved vegetables and warm through for 1 minute. Pour in the hot water, whisk in the sour cream until smooth, add the bay leaves and salt. Pour over the rolls; the sauce should almost cover the top layer.
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Step 8: Braise until tender
Bring to a bare simmer, cover and cook on low heat for 60 minutes. They’re ready when the cabbage looks translucent and gives way easily to a fork, and the rice in the filling is soft. Rest for 10 minutes with the lid on, then serve with the sauce and dill.
Tips & variations
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Tip
If the leaves keep tearing, freeze the whole head overnight and thaw it the next day. The leaves turn soft and pliable, no blanching needed.
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Variation
Prefer the oven? Arrange the rolls in a baking dish, pour over the sauce, cover with foil and bake at 180 °C (350 °F) for 60 minutes.
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Swap
Swap the sour cream for 400 g canned whole tomatoes crushed with a fork and cut the water to 300 ml, for a brighter, tangier sauce.
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Storage
Keeps for up to 3 days in the fridge and honestly tastes even better the next day. To freeze, do it raw, right after rolling, for up to 3 months.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 470 kcal | 2,820 kcal |
| Protein | 20 g | 120 g |
| Fat | 28 g | 168 g |
| Carbohydrates | 35 g | 210 g |
Approximate values calculated from standard ingredient data.
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