Holubtsi Cabbage Rolls
Cabbage leaves rolled around seasoned rice and onion, baked slowly in tomato until meltingly soft.
- Prep
- 50 min
- Cook
- 120 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Large pot
- •Deep baking dish
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 8 g
- carbs
- 46 g
- protein
- 6 g
- calories
- 280
Instructions
- 1
Boil the whole cabbage head 8-10 minutes, peeling off leaves as they soften. Shave down the thick rib on each leaf.
- 2
Fry the onions in the butter until golden, then stir two-thirds of them through the par-cooked rice with the dill, salt and pepper.
- 3
Put a spoonful of rice on each leaf, fold in the sides and roll up snugly but not tight — rice swells.
- 4
Line the dish with torn spare leaves, pack the rolls in seam down, and repeat in layers.
- 5
Mix the tomatoes, juice and remaining onions and pour over so the rolls are just covered.
- 6
Cover tightly and bake at 160C for 2 hours until a roll cuts with no resistance.
- 7
Rest 15 minutes before serving.
Chef's tips
Freezing the whole cabbage head and thawing it softens the leaves without boiling, which many prairie cooks now prefer.
Ingredient substitutions
- rice → half rice, half ground pork for the everyday meat version
- tomato juice → stock, for a paler traditional finish
Storage
5 days refrigerated, 3 months frozen in their sauce.
Common mistakes to avoid
- •Rolling too tightly so they burst
- •Not enough liquid, which leaves the rice hard
Serving suggestions
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