Ukrainian Stuffed Cabbage (Holubtsi)
Stuffed cabbage has many variations from around the world. This recipe uses ground beef, carrots, onions, and rice for the filling. The rolls are simmered in a tangy, spiced tomato sauce. So delicious and comforting, pairs especially well with sour cream.
Notes: I usually prefer to use a dutch oven to braise the rolls. If you don’t have one, I’d recommend any oven safe dish/pan with a lid.
If you want to taste the filling to make sure it’s seasoned to your liking, form a small patty and cook it in a pan before filling the cabbage leaves.
Stuffed Cabbage:
cabbage, 1 large head
ground beef, 1 lb (lamb or pork works too)
carrots, 2-3 large
onion, 1 large
garlic, 3-5 cloves
rice, 1/2 cup uncooked (med-long grain)
tomato paste, 3-4 Tbsp
canned whole tomato, 28 oz
salt and pepper (S+P)
paprika, 2 tsp
oregano, 1 tsp
celery seeds, 1/2 tsp
cumin, 1/4 tsp
bay leaf
sour cream (optional)
Method:
Boil a large pot of water for the cabbage, it will need to be cooked to soften the leaves. Prep the cabbage by washing, then cut out the core. Once the water is boiling, add the cabbage and cover with lid, steam for about 5 minutes. As the outer layers start softening, peel off gently with tongs and set aside to cool. Continue steaming and peeling until the leaves are too small to be stuffed. Everything leftover can be chopped up roughly and set aside for later.
For the filling: shred carrots on a grater, finely dice onion, and mince garlic. Preheat a dutch oven (or skillet) on medium. Add enough oil to coat the bottom, then add carrots and onions. Cook for a few minutes until browned, then add garlic, rice, S+P, half the paprika (rest is for sauce), oregano, celery seeds, and cumin. Add more oil if needed, sauté until the rice is crispy and the flavors are combined, about two minutes. Set aside and let fully cool.
Open the can of whole tomatoes and gently crush with hands, or blend with immersion blender for a smooth sauce. Add to the dutch oven along with the tomato paste, paprika, bay leaf, S+P, and some water (empty can of tomatoes filled halfway). Stir well and simmer on medium-low while stuffing the cabbage.
Before filling, use a small knife to cut the thick stem of the cabbage leaves (either cut a little triangle out or peel to make it thinner). Combine the cooked veggies/rice with ground beef in a bowl and mix well. Scoop a spoonful of filling into each cabbage leaf and roll tightly to prevent anything from falling out (like a burrito). Set aside with the seal facing down so it doesn’t unravel. Continue until all the leaves are stuffed. If there is filling leftover, it can be used as meatballs or to stuff peppers/onions and braise in the same pot.
Before assembling in the dutch oven, arrange the chopped cabbage leaves (from step 1) in a layer on the bottom (this will prevent any sticking/burning). Start layering the stuffed rolls in the dish (if using a baking dish, pour some sauce on the bottom, spread some chopped cabbage leaves, assemble the stuffed cabbage, then pour the rest of the sauce overtop). Gently arrange to fit the dish, try to keep the seal facing down so they don’t open up. Once they’re all in there, check to see how much liquid is in the pan. If it’s less than halfway up the stuffed cabbage, add another little bit of water to make sure they braise and don’t roast. Put the lid on (or tightly wrap with foil) and let simmer on low for about 45-60 minutes, they should be firm after this time. If they’re small it may only take 30-40 minutes, larger ones can take close to an hour and a half.
Once the holubtsi are done braising, serve hot with some sour cream and fresh herbs to garnish.
