Holubtsi | Ukrainian Cabbage Rolls

Golubtsy (Ukr. Holubtsi) — or stuffed cabbage leaves — is a typical Ukrainian second-course dish. Different variations of cabbage rolls exist all over the Middle East and Europe. In Ukraine, holubtsi are prepared with fresh or fermented (soured) cabbage leaves stuffed with meat, grains, vegetables, herbs, and spices. They are cooked and served with a sauce. The ingredients and their proportions vary from region to region, based on availability: poultry, beef, pork, or lamb; rice, millet, corn, or buckwheat; potatoes, beans, mushrooms, onions, carrots, etc. Holubtsi can be smaller (tiny rolls just like dolma) and larger (using whole cabbage leaf for one portion).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large pot half-filled with water and boil on high heat. Core the cabbage head. Remove green and damaged outer leaves.

Step 2

Place cored cabbage head into simmering water, bottom-up. In 2-3 minutes, the first 3 outer leaves will become soft and loose. Remove them from the pot and place them in a colander to drain. Continue with the next layer. It takes about 10 minutes to soften all cabbage leaves, layer by layer.

Step 3

Trim thick center ribs on each leaf. Reserve small cabbage leaves and finely chop them for the stuffing.

Step 4

Place all ingredients into a blender jar and process until smooth.

Step 5

In a bowl, measure and add all the ingredients except for water. Mix and knead for a few minutes.

Step 6

Add water and mix for another few minutes.

Step 7

Preheat oven to 350F. Line a deep baking dish with small cabbage leaves. Pour half of the sauce to cover them.

Step 8

Stuff and roll cabbage leaves. Use about 3 tbsp of stuffing per leaf.

Step 9

Place cabbage rolls side by side into a baking dish.

Step 10

Poor the rest of the sauce on top and cover with the rest of small cabbage leaves or foil.

Step 11

Bake for about 45 minutes, turn off the heat and leave inside the oven for another 15 minutes. They are ready to serve or let them cool to room temperature and refrigerate. Store in a closed container for up to 3 days, reheat before serving. Serve with the thin sauce they've been cooked into and add some sour cream as a sauce.

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