Ingredients for Holubtsi – Ukrainian stuffed cabbage rolls
- 1 large head of cabbage
- 100 g uncooked white rice, rinsed
- 500 g minced pork or beef
- 2 tbsp olive oil
- 250 g onion (diced)
- 200 g carrots, grated
- 1 tbsp garlic, minced
- 1/4 tsp black pepper
- 5 g dried parsley
- 3 g dried dill
- 2 – 3 bay leaves
- For the sauce:
- 400 g passata or tinned tomatoes with added tomato puree
- 90 g sour cream or crème fraiche
- 1/4 tsp pepper
- 1/2 tsp salt
- To serve:
- cups dollop of sour cream or lettuce
Cooking Instructions for making Holubtsi – Ukrainian stuffed cabbage rolls
Remove any limp leaves from the cabbage, wash and remove the bottom of the core. Place in a pan of a large pan of boiling water and simmer until the outer leaves can easily be pulled away from the cabbage (4 – 5 minutes) and are pliable. Wash the rice and cook for 5 minutes in boiling water until al dente – I used the cabbage water for a bit of extra flavour. Drain and set aside.
In a frying pan heat the olive oil and cook the chopped onions and garlic over a low heat for 7-10 minutes until tender. In a large bowl combine the pork, carrot, pepper, salt, parsley and dill. Add in the rice and onions and stir to combine. In a medium bowl whisk together the tomatoes, stock, sour cream, salt and pepper.
Preheat your oven to 180 C fan.
Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Pat dry. Slice off part of the spine going down the middle of the leaves and use the spines to layer the bottom of a large, heavy-bottomed pot. This layer of leaves will keep the stuffed cabbage from sticking to the pot or burning.
Fill the trimmed cabbage leaves with a heaped spoonful of the filling mixture and roll the leaves tightly over the filling tucking in the edges before the last fold.
Place the stuffed cabbage seam-side down into the pot. Pour over the sauce and poke in the bay leaves between the rolls. Cover and cook for 50 – 60 minutes. Serve hot with a dollop of sour cream. Any leftovers can be eaten cold wrapped in lettuce cups for an extra crunch.
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