Ukrainian Holubtsi Cabbage Rolls

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These Ukrainian cabbage rolls wrap rice and seasoned meat in softened leaves, then simmer in tomato broth. Trim thick leaf ribs so the rolls fold easily and cook them gently until the cabbage and filling are tender. Bring a large pot of salted water to a boil. Lower cabbage in and remove leaves as they soften. Trim thick ribs. Simmer rice in water 8 minutes until partly tender; drain and cool. Heat oil and cook one onion with carrot until soft. Cool, then mix with ground meat, rice, salt and pepper. Place about 2 tablespoons filling on each leaf, fold sides inward and roll snugly. Arrange rolls seam-side down in a pot. Mix tomato paste, tomato sauce and 500 ml water; pour over rolls. Cover and simmer gently 45 to 55 minutes until meat reaches 71°C (160°F) and cabbage is tender. Serve with sour cream.

Recipe card

Ukrainian Holubtsi Cabbage Rolls

Cabbage leaves wrapped around meat and rice, simmered with tomato and served with sour cream.

Prep 40 minCook 55 minTotal 95 minYield 8 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

1 whole large green cabbage 500 g ground pork and beef 180 g rice 2 whole medium onions, diced 1 whole medium carrot, grated 2 tbsp tomato paste 2 tbsp neutral oil 1 tsp fine salt 1/2 tsp black pepper 200 g sour cream 100 ml tomato sauce

Instructions

1. Soften cabbage

   Bring a large pot of salted water to a boil. Lower cabbage in and remove leaves as they soften. Trim thick ribs.

2. Par-cook rice

   Simmer rice in water 8 minutes until partly tender; drain and cool.

3. Make filling

   Heat oil and cook one onion with carrot until soft. Cool, then mix with ground meat, rice, salt and pepper.

4. Roll cabbage

   Place about 2 tablespoons filling on each leaf, fold sides inward and roll snugly.

5. Simmer

   Arrange rolls seam-side down in a pot. Mix tomato paste, tomato sauce and 500 ml water; pour over rolls. Cover and simmer gently 45 to 55 minutes until meat reaches 71°C (160°F) and cabbage is tender. Serve with sour cream.

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How to tell when it is ready

Cook until tender, set or golden as described.

Tips

• Measure ingredients before beginning.
• Use even-sized pieces for consistent cooking.
• Taste and adjust seasoning near the end.
• Cool and store leftovers promptly.

Troubleshooting

• If mixture is too thick, add liquid gradually.
• If browning too quickly, lower the heat.

Substitutions

• Use a suitable neutral oil if needed.
• Choose compatible alternatives for dietary needs.

Variations

• Adjust spices to your preference.
• Add citrus zest for a brighter flavor.

Serving suggestions

• Serve with a fresh seasonal side.
• Pair with tea, coffee or a suitable drink.
• Offer a complementary sauce or topping.
• Serve warm or chilled as directed.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains meat and dairy. Cook filling to 71°C (160°F); refrigerate leftovers promptly.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store ukrainian holubtsi cabbage rolls?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.