Ukrainian Stuffed Cabbage Rolls

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Tender cabbage leaves wrapped around a savory rice and meat filling, slowly simmered in a tangy tomato and sour cream sauce. This Ukrainian classic is hearty comfort food perfect for family dinners and holiday tables.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 9 gSugar
• 25 gProtein
• 680 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the cabbage rolls

• 1 large green cabbage head (about 2.5 lbs)
• 1 lb ground beef (or half beef, half pork)
• 1 cup long-grain white rice, rinsed
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 2 tbsp tomato paste
• 1 large egg
• 2 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper

For the simmering sauce

• 2 cups crushed tomatoes
• 1 cup sour cream
• 1 cup beef or vegetable broth
• 1 onion, sliced into half moons
• 1 carrot, sliced into rounds
• 2 bay leaves
• 1 tsp sugar
• Salt and pepper to taste

Directions

1. Core the cabbage by cutting a circle around the stem, then submerge in a large pot of boiling salted water for 3-5 minutes. Peel off softened outer leaves as they loosen and return the head to the water; repeat until you have 12-14 pliable leaves. Trim the thick center rib of each leaf flat with a knife.
2. Meanwhile, cook the rice in lightly salted water until just half-done, about 7 minutes; drain and cool slightly. In a skillet, sauté the diced onion, garlic, and grated carrot in a splash of oil until softened, about 5 minutes.
3. In a large bowl, combine the ground meat, partially cooked rice, sautéed vegetables, tomato paste, egg, dill, salt, and pepper. Mix gently by hand until just combined; do not overwork.
4. Place about 3 tablespoons of filling near the stem end of each cabbage leaf. Fold the sides inward over the filling, then roll tightly from the stem end toward the leaf tip to form a neat bundle.
5. In a wide heavy pot or Dutch oven, whisk together the crushed tomatoes, sour cream, broth, sugar, salt, and pepper. Stir in the sliced onion, carrot, and bay leaves. Pour half the sauce into the pot.
6. Arrange the cabbage rolls seam-side down in tight rows over the sauce in a single layer. Pour the remaining sauce over the top, making sure each roll is at least partially submerged.
7. Bring the pot to a gentle simmer, cover tightly, and cook on low heat for 1 hour 30 minutes, basting occasionally with sauce. The rolls are done when the cabbage is fork-tender and the filling is cooked through.
8. Serve hot, spooned with the cooking sauce and topped with extra sour cream and fresh dill if desired.

Cook’s Notes

• Choose a large, tight-headed cabbage with broad flexible outer leaves for the easiest rolling; savoy cabbage is a forgiving substitute.
• For a leaner filling, swap the beef for ground turkey or chicken while keeping the same seasonings.
• During Lent or for a vegetarian version, replace the meat with sautéed chopped mushrooms and an extra 1/2 cup of rice, and use mushroom broth in the sauce.
• Cooked holubtsi freeze beautifully: arrange cooled rolls in a freezer-safe container, cover with sauce, and freeze up to 3 months; thaw overnight in the fridge before reheating.
• If the sauce thickens too much during the long simmer, loosen it with a splash of broth or water.

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