Ukrainian lazy cabbage rolls, often called leni holubtsi, bring the familiar flavors of cabbage rolls together in an easier casserole-style dish of cabbage, rice, ground meat, and tomato sauce. Instead of wrapping individual leaves, the ingredients are cooked together and served in hearty portions; family and regional versions vary in their meat, sauce, and seasonings.
Ingredients
- 1 cup (185 g) uncooked long-grain white rice
- 2 cups (475 ml) water, for par-cooking the rice
- 1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion (about 150 g), finely diced
- 1 medium carrot (about 100 g), grated or finely diced
- 1 medium green cabbage (about 900 g or 2 lb), cored and thinly sliced; this is roughly 10 packed cups
- 1 pound (450 g) ground beef, or ground pork
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 2 cups (480 ml) tomato passata or smooth tomato puree
- 1 cup (240 ml) low-sodium beef or chicken broth
- 1 tablespoon (16 g) tomato paste
- 1 tablespoon (4 g) chopped fresh dill, or 1 teaspoon (1 g) dried dill
- 1 bay leaf, optional
- ½ cup (120 g) sour cream, for serving, optional
Instructions
- Prepare the rice. Rinse the rice in a sieve under cool water until the water runs mostly clear. Put it in a saucepan with the 2 cups (475 ml) water and bring to a boil. Lower the heat, cover, and simmer for 8 minutes. The grains should be partly cooked but still firm in the middle; they will finish in the casserole. Drain off any remaining water and leave the rice to cool for 5 minutes while you prepare the vegetables. Do not use fully cooked, soft rice here, or it may turn mushy after baking.
- Heat the oven and prepare the vegetables. Set a rack in the center of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Remove the cabbage’s tough outer leaves, cut out the core, and slice the cabbage into thin ribbons. Dice the onion and grate or finely dice the carrot. Thin cabbage pieces soften more evenly than large wedges and are easier to portion with the rice.
- Soften the vegetables. Warm the tablespoon of oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and carrot and cook for about 4 minutes, stirring often, until the onion begins to look translucent. Add the sliced cabbage in batches if needed, along with about half the salt and the black pepper. Cook for another 6 minutes, turning and stirring, until the cabbage has wilted and reduced in volume. It does not need to be completely tender yet. If the pan is dry or the cabbage starts catching, add a tablespoon or two of water rather than turning up the heat.
- Brown the meat safely. Push the vegetables toward the edge of the pan, or transfer them temporarily to a bowl. Add the ground beef and break it into small pieces with a spoon. Cook for about 7 minutes, stirring, until it is no longer pink. Check the thickest pieces with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If it has not reached that temperature, continue cooking and check again. Drain excess fat if there is a lot, but leave a little for flavor. Stir the vegetables back in.
- Mix and assemble. In a bowl, stir together the passata, broth, tomato paste, dill, remaining salt, and bay leaf if using. Add the partly cooked rice to the skillet and mix it through the meat and vegetables. Transfer the mixture to the prepared baking dish and spread it into an even layer. Pour the tomato mixture evenly over the top, nudging the rice and cabbage gently so sauce reaches the bottom. Cover the dish tightly with foil.
- Bake until tender. Bake covered for 35 minutes, then remove the foil and bake for another 15 minutes. The cabbage should be tender, the rice cooked through, and the sauce bubbling around the edges. If the center still looks dry or the rice is firm, cover the dish again and bake for 5 to 10 minutes more, checking that the liquid has not all evaporated. Remove the bay leaf, if used, and let the casserole rest for 10 minutes before serving. This short rest helps the sauce settle and makes portions easier to lift.
Tips
- Slice the cabbage evenly. Aim for ribbons about ¼ inch (6 mm) wide. Very thick pieces can stay tough while the rice finishes, and very fine shreds can disappear into the sauce. If your cabbage is unusually large, measure out about 10 cups (900 g) sliced and save the excess for another meal.
- Use the right rice texture. Long-grain white rice works well because it stays relatively distinct. If using short-grain rice, expect a stickier, softer casserole. Brown rice takes longer to cook, so it should be cooked nearly tender separately and may need extra broth and baking time; do not swap it in at the same par-cooking time.
- Adjust the sauce, not the oven heat. Passata gives a smooth, even sauce. If it is hard to find, use canned crushed tomatoes blended briefly; the result will be a little more textured. Different tomatoes vary in thickness, so add ¼ cup (60 ml) broth if the sauce is very thick, or hold back a little broth if it is already loose.
- Keep the casserole covered at first. The foil traps steam so the cabbage and rice cook through. Removing it for the last 15 minutes lets the top lose some moisture. Avoid leaving it uncovered for the full bake, which can dry the rice before the cabbage is tender.
Serving Suggestions
Serve the casserole hot in generous spoonfuls, making sure each portion includes cabbage, rice, meat, and plenty of tomato sauce. A spoonful of sour cream on top is a familiar, cooling accompaniment, and chopped dill or parsley adds a fresh finish. For a fuller table, pair it with rye or crusty bread to catch the sauce, plus a crisp cucumber salad, sliced tomatoes, or lightly dressed greens. Since the casserole is substantial, simple vegetable sides work better than another rich or heavily sauced dish.
If you are serving a group, place the baking dish on a heatproof trivet and let people take portions at the table. Set the sour cream and herbs out separately so everyone can add them to taste. A little extra broth or warm water stirred into the remaining sauce can loosen it if it thickens while standing.
Variations
Use ground pork: Replace the beef with 1 pound (450 g) ground pork for a richer, softer flavor. Ground pork also needs to reach 160°F (71°C), checked with a food thermometer. A half-and-half mixture of beef and pork is another practical choice and keeps the filling savory without making one meat dominate.
Make it meatless: Leave out the meat and add 8 ounces (225 g) chopped mushrooms, browned until their moisture cooks away, or 1½ cups (250 g) cooked brown lentils. The lentils make the filling more substantial but have a softer texture than meat. Use vegetable broth, and check the casserole for tenderness as directed; the food-safety temperature for ground meat does not apply to this meat-free version.
Change the tomato flavor: For a tangier sauce, replace up to ½ cup (120 ml) of the passata with tomato juice or a little more broth and add 1 teaspoon (5 ml) apple cider vinegar. For a richer, more concentrated tomato taste, stir in another teaspoon of tomato paste. Add changes gradually, since tomatoes and broths differ in saltiness and acidity.
Add a regional or household touch: Some cooks favor more dill, some use a little garlic, and others add a small spoonful of sugar to soften sharp tomato acidity. If using garlic, add 1 or 2 minced cloves with the onion near the end of its first few minutes of cooking so it does not burn. These are flexible choices rather than requirements; taste the sauce before baking and adjust its salt and herbs.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer them to shallow, covered containers so they cool promptly, and keep them refrigerated for 3 to 4 days. The rice will absorb some sauce as it sits, so the casserole may be firmer the next day; add a splash of broth or water before reheating to bring back a spoonable texture.
For an oven reheat, put a portion or the remaining casserole in an oven-safe dish, add a little broth, cover, and warm at 325°F (165°C) until hot throughout. In the microwave, cover loosely, heat in short intervals, and stir or rotate between intervals when possible. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large portion.
For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The cabbage may become softer after freezing, but the dish remains useful as a make-ahead meal. Do not leave cooked rice or meat at room temperature for extended storage.
Frequently Asked Questions
Why are these called lazy cabbage rolls?
They use the same general combination found in many cabbage-roll dishes—cabbage, rice, a seasoned filling, and sauce—but skip wrapping the filling in individual cabbage leaves. The ingredients cook together in a pan or casserole, which makes preparation simpler and gives each serving a mix of all the components. The name describes the shortcut, not a single fixed recipe.
Can I use leftover cooked rice?
Yes. Use about 3 cups (450 g) cooked rice in place of the uncooked rice and water. Skip the rice simmering and draining step. Since cooked rice will absorb less sauce than partly cooked rice, start with about ¾ cup (180 ml) broth rather than a full cup, then add more if the mixture looks dry before baking. Bake until the cabbage is tender and the center is hot.
Can I prepare the casserole ahead?
You can assemble it, cover it, and refrigerate it for up to 24 hours before baking. For food safety, chill it promptly rather than leaving it out, and do not put a cold glass baking dish straight into a hot oven unless its manufacturer says it is safe. Let the dish sit out only while the oven preheats, then expect to add roughly 10 to 15 minutes to the covered baking time. Check tenderness and temperature rather than relying only on the clock.
How do I know the rice and cabbage are done?
The rice should be tender all the way through, without a hard or chalky center, and the cabbage should bend easily when pressed with a fork. If the sauce bubbles but the rice remains firm, the dish needs more covered baking time; add a small splash of broth if the liquid has nearly disappeared. Once it is done, give it the full 10-minute rest so the sauce can settle.
Can I make the dish without a 9-by-13-inch baking pan?
Yes. Use a similarly sized oven-safe casserole dish that holds the mixture without filling it right to the rim. A deeper dish may need extra baking time because heat reaches the center more slowly; keep it covered until the rice and cabbage are tender, then uncover to finish. If your dish is much smaller, divide the mixture between two pans instead of packing it tightly.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).