Ukrainian cabbage rolls, called holubtsi, are softened cabbage leaves wrapped around a savory rice-and-meat filling and gently cooked in tomato sauce. Recipes differ from household to household and across Ukraine, but this version uses familiar pork or beef, rice, dill, and a tangy sauce for a comforting meal that can be made ahead.
Ingredients
- 1 large green cabbage, about 3 lb (1.4 kg), enough for 12 large leaves
- 4 qt (3.8 L) water, for blanching the cabbage
- 3 cups (710 ml) water, for parboiling the rice
- 1/2 cup (95 g) long-grain white rice
- 1 lb (450 g) ground pork or ground beef, preferably about 85% lean
- 1 small yellow onion, about 4 oz (115 g), finely diced for the filling
- 1 tsp (5 g) fine salt for the filling, plus 2 tsp (10 g) for the cabbage water
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (0.5 g) dried marjoram, optional
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 5 oz (150 g), finely diced for the sauce
- 1 medium carrot, about 3.5 oz (100 g), grated
- 2 tbsp (32 g) tomato paste
- 1 can crushed tomatoes, 14.5 oz (411 g)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 tsp (4 g) granulated sugar, optional, to soften the sauce’s acidity
- 1/2 cup (120 g) sour cream, for serving, optional
- 2 tbsp (6 g) chopped fresh dill, for serving
Instructions
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Soften the cabbage. Cut out the hard core with a small knife. Bring the 4 qt (3.8 L) water and 2 tsp (10 g) salt to a boil in a large pot. Lower the cabbage into the water, core-side down. After about 5 minutes, use tongs to loosen and lift off any outer leaves that have softened; return the head to the pot and continue until you have 12 pliable leaves, about 15 minutes in all. Drain the leaves and let them cool enough to handle. If the thick center rib makes a leaf difficult to roll, shave it down with a knife without cutting through the leaf.
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Parboil the rice. While the cabbage softens, bring the 3 cups (710 ml) water to a boil in a small saucepan. Add the rice and simmer for 7 minutes, stirring once or twice. It should be partly cooked but still firm in the center; it will finish cooking inside the rolls. Drain thoroughly and spread it briefly on a plate so excess steam can escape.
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Make the filling. In a bowl, combine the drained rice, ground pork or beef, the finely diced filling onion, 1 tsp (5 g) salt, black pepper, and marjoram if using. Mix just until evenly combined; working the meat mixture too much can make the filling dense. Keep the bowl chilled if you are not ready to roll right away.
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Cook the tomato sauce. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the sauce onion and grated carrot and cook for about 5 minutes, stirring, until beginning to soften. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, bay leaf, and optional sugar. Bring the sauce to a gentle simmer, then take the pot off the heat while you assemble the rolls.
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Fill and roll the leaves. Place a cabbage leaf with its stem end toward you. Put about 1/4 cup (60 ml) filling near the stem end, adjusting the amount for the size of the leaf. Fold the sides over the filling, then roll away from you into a snug parcel. Do not pack the filling so tightly that the leaf stretches or tears. If a leaf is small or damaged, overlap two leaves to make a larger wrapper. Repeat with the remaining filling and leaves.
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Arrange the rolls. Spoon about one-third of the sauce into the bottom of the pot. Place the rolls seam-side down in a snug single layer, or make a second layer if needed. Spoon the remaining sauce over them and tuck in the bay leaf. The sauce should come at least halfway up the rolls; add a little water or broth if it does not. Cover with a tight-fitting lid.
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Simmer until tender and safe. Bring the pot just to a gentle simmer over medium heat, then turn the heat to low and cook covered for 55 minutes. Keep the sauce at a quiet simmer rather than a hard boil, which can split the leaves. Check the center of a large roll with a food thermometer: because the filling contains ground meat, USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature. If it has not reached that temperature, cover and continue cooking, checking again after a few minutes. Remove the bay leaf before serving.
Tips
- Choose leaves that roll easily. A broad, round green cabbage generally gives the largest wrappers. If the leaves are still stiff, return them to the hot water for another minute or two rather than forcing them around the filling. The recipe uses 12 leaves, but a few extra leaves are useful in case one tears.
- Keep the rice only partly cooked. Fully cooked rice can become soft during the long simmer, while completely raw rice may not cook evenly in a tightly packed roll. Seven minutes of parboiling gives it a head start while leaving room to absorb moisture from the meat and sauce.
- Use a gentle simmer and a close fit. A snug arrangement helps the rolls hold their shape. If your pot is wide and the parcels slide around, place a heatproof plate on top of them before covering the pot. Keep the burner low enough that the sauce bubbles only occasionally.
- Adjust the meat or seasoning thoughtfully. Pork makes a rich, tender filling; beef has a deeper flavor, and a half-pork, half-beef mixture also works. If using salted broth, taste the sauce before adding any extra salt. Dried marjoram is optional and can be left out or replaced with a small pinch of dried thyme.
Serving Suggestions
Serve the rolls hot with plenty of tomato sauce spooned over each portion. A dollop of sour cream and chopped fresh dill are classic-feeling accompaniments, though both are optional; plain yogurt can stand in for sour cream but tastes tangier and is usually thinner. Crusty bread or boiled potatoes are useful for catching the sauce, while a simple cucumber salad, pickled vegetables, or lightly dressed greens provide a crisp contrast. For a larger table, bring the pot to the table and let everyone choose a roll and the amount of sauce they like.
These rolls are filling enough to serve as a main course. If you are serving them as part of a spread, one or two per person alongside salads and bread may be plenty. Add the sour cream at the table rather than stirring it into the pot, so the tomato sauce stays smooth and guests can choose their own topping.
Variations
Use buckwheat instead of rice: Cooked buckwheat groats are a familiar alternative in some Ukrainian-style fillings. Replace the parboiled rice with 1 cup (170 g) cooked, cooled buckwheat groats. The filling will have a nuttier flavor and a slightly looser texture; avoid adding the same volume of dry buckwheat directly to the meat.
Make a meat-free filling: Replace the ground meat with 8 oz (225 g) finely chopped mushrooms, sautéed until their moisture has cooked away, and use vegetable broth. Mix the mushrooms with the parboiled rice and onion. The rolls will be less rich and the filling softer, so roll them snugly and check that the rice is tender before serving.
Change the sauce: For a creamier, less tomato-forward version, use 1/2 cup (120 ml) broth in place of the same amount of crushed tomatoes and finish individual servings with sour cream. For a brighter sauce, leave out the optional sugar and add a little extra dill at the table. Ukrainian families use different proportions and seasonings, so these changes are variations rather than rules.
Storage and Reheating
Refrigerate cooked cabbage rolls within 2 hours, keeping them covered with sauce in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. To freeze, cool them promptly, pack rolls and sauce in a freezer-safe container, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating; freezing may make the cabbage a little softer, but keeping the rolls covered in sauce helps them stay moist.
Reheat a portion covered in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened. Stir or turn the rolls gently so they warm evenly without breaking. You can also reheat them covered in a microwave-safe dish, pausing to turn the rolls partway through. In either case, heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid leaving cooked rolls at room temperature for more than 2 hours.
Frequently Asked Questions
What does holubtsi mean?
Holubtsi is the Ukrainian name commonly used for stuffed cabbage rolls. The word is associated with the Ukrainian dish, which appears in many regional and family versions. Fillings and sauces vary; rice with meat and tomato sauce is one practical, familiar combination.
Can I make Ukrainian cabbage rolls ahead?
Yes. You can cook the rolls a day ahead, cool them promptly, and refrigerate them with their sauce. Reheat covered until the center reaches 165°F (74°C). You can also assemble the uncooked rolls earlier the same day and keep them refrigerated; allow a little extra time for the pot to come back to a simmer, then verify the ground-meat filling reaches 160°F (71°C).
How do I separate cabbage leaves without tearing them?
Loosen the leaves in hot water and remove them one at a time as they soften, rather than pulling hard on a raw leaf. A sharp knife can help detach each leaf near the core. Trim the thick rib if needed, and use two overlapping leaves when a wrapper has a tear or is too small.
Why are my cabbage rolls falling apart?
Leaves that are too stiff can crack as you roll them, and parcels with loose folds can open while simmering. Soften the leaves until flexible, fold the sides over the filling, and place each parcel seam-side down in a close-fitting pot. A vigorous boil can also loosen the rolls, so keep the sauce at a gentle simmer.
Can I use brown rice?
Brown rice takes longer to cook than white rice and may stay firm in the filling after the stated simmer. For this recipe, white long-grain rice is the dependable choice. If you prefer brown rice, cook it fully first and use the same 1/2 cup (about 95 g) measured before cooking; the filling will be chewier and may need less liquid.
Can I bake the rolls instead of simmering them on the stove?
Yes. Arrange the rolls and sauce in a covered oven-safe casserole and bake at 350°F (175°C) until tender, checking the largest roll’s center with a thermometer for 160°F (71°C). The exact time depends on the depth of the dish and how cold the rolls are when they go into the oven, so use tenderness and the safe internal temperature rather than relying only on the clock.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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