Holubtsi with Rice and Bacon
Cabbage leaves rolled around rice and fried onion, baked with bacon and tomato.
- Prep
- 50 min
- Cook
- 120 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large pot
- •Roaster
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 45 g
- protein
- 9 g
- calories
- 310
Instructions
- 1
Boil the cored cabbage, pulling off leaves as they loosen, and shave the thick ribs flat.
- 2
Fry half the bacon with the onions and stir most of it through the rice with dill, salt and pepper.
- 3
Roll a spoonful of rice in each leaf, folding in the sides.
- 4
Line a roaster with spare leaves, pack the rolls in, and pour over the tomatoes and juice.
- 5
Scatter the remaining raw bacon over the top, cover and bake at 160C for 2 hours.
- 6
Rest 15 minutes before serving.
Chef's tips
A tight lid matters more than the oven temperature — dry holubtsi have hard rice in the middle.
Ingredient substitutions
- bacon → leave it out for the meatless version served at Christmas Eve
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Overfilling
- •Too little liquid
Serving suggestions
Cooked Holubtsi with Rice and Bacon?
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