I grew up eating these traditional cabbage rolls in my Ukrainian family. They are called holubtsi and are stuffed with pork and rice, then covered in an easy homemade tomato sauce. It's Ukrainian comfort food that everyone will love!
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Holubtsi were a staple on my grandmother's table when I was growing up. So comforting and filling, these cabbage rolls are like a big Ukranian hug!
But don't be deceived by their humble ingredients. Holubtsi are full of fantastic flavors, with the richness of the pork balanced by the sweetness and acidity of the tomato sauce.
Unfortunately, my grandmother's recipe was lost. I don't know if she made her cabbage rolls this exact way. But I've tried to recreate the flavors and textures I remember from my childhood by researching Ukrainian cookbooks to learn more about the country's foodways and my family heritage.
The writings and teachings of Olia Hercules, a Ukrainian chef, have been a great resource. This recipe is adapted from her cookbook, Mamushka.
Serve holubtsi with a side of Pampushky—Ukrainian garlic bread!
Jump to:
- What are holubtsi?
- Ukrainian cabbage rolls are a hearty comfort food your family will love!
- Ingredients you'll need
- How to make Ukrainian cabbage rolls (holubtsi)
- Tips for making Ukrainian cabbage rolls
- Variations and substitutions
- Can you freeze Ukrainian cabbage rolls?
- Recommended tools and equipment
- How you can help Ukraine
- More Eastern European recipes
- Recipe
What are holubtsi?
Holubtsi are traditional Ukrainian cabbage rolls stuffed with rice and meat or vegetables, usually served in a tomato sauce. They can be cooked on the stove top or baked in the oven.
Fillings and sauces, and even their name, can vary from region to region. You'll find them called holopchi, golubtsi, halupki, and golubzi among others. They're served year-round for both humble meals and family celebrations, and are a centerpiece at Ukrainian Christmas dinner.
Many Eastern European countries have some version of cabbage rolls including Poland, Czech Republic, and Croatia.
Ukrainian cabbage rolls are a hearty comfort food your family will love!
- They have several steps, but all of the steps are easy. Worth the time invested!
- Made from simple, easy-to-find ingredients.
- They're gluten free and dairy free.
- They make an excellent freezer meal so make extra!
Ingredients you'll need
- Cabbage: The humble green cabbage is our friend for these rolls.
- Ground pork: I prefer ground pork, but you could also use beef, see substitution information below.
- White rice: We'll par-cook it for five minutes, it will finish cooking inside the cabbage roll.
- Sunflower oil or neutral oil: Sunflower oil will give the cabbage rolls and their sauce a distinctive Ukrainian flavor, as the sunflower is the national flower of Ukraine! You can find it at Trader Joe's and Whole Foods.
- Yellow onion: Some for the filling and some for the sauce.
- Carrot: For the sauce, we'll make an authentic Ukrainian sofrito.
- Tomato paste
- Canned San Marzano tomatoes: Or canned whole tomatoes, see tips below.
- Bay leaf
- Kosher salt and freshly ground black pepper
- Sour cream and fresh dill: For serving.
How to make Ukrainian cabbage rolls (holubtsi)
Holubtsi are easy to make, they just have several steps. I've broken down the recipe into these simple step by step instructions.
This recipe makes 8 medium-sized cabbage rolls. You could also make more rolls that are smaller, many Ukrainian families do!
Step 1: Make the rice and boil the cabbage leaves
Cook the rice in a small saucepan for 5 minutes, then strain and set aside.
Bring a large pot of salted water to a boil. Cut the core out of the bottom of the cabbage and carefully remove about 12 leaves. (We're cooking a few extra just in case we need them.) I usually just peel back the top of the leaf a little, then lift from the bottom gently until it releases. It's okay if it tears a bit here and there.
Blanch 2 cabbage leaves at a time for about 2-3 minutes, until they are softened but still bright green. Set aside to cool.
PREP TIP You can blanch the whole head of cabbage to make removing the leaves easier, but we will not be using a whole head of cabbage for these rolls (unless you are multiplying the recipe to make a larger batch.) You can always use the cooked cabbage in other ways if you decide to cook the whole thing.
Step 2: Prep the onion, carrot, and tomatoes
Dice the onion finely and divide in two. Grate the carrot on a box grater.
Put the canned tomatoes in a bowl and crush them by hand. Fill the can halfway with water and swirl around. Set both aside.
Step 3: Brown the onion for the filling
Add 1 tablespoon of the sunflower oil to a large, deep skillet with a lid over medium heat. Add half the diced onions and cook until just beginning to caramelize and brown, 5-8 minutes. Remove from pan and set aside.
Step 4: Make the sauce
Add the remaining sunflower oil back into the same pan and reduce heat to medium low.
Add the grated carrot and remaining diced onion along with a pinch of kosher salt and cook, stirring frequently until the vegetables are soft, but not taking on any color. According to Olia Hercules, a Ukrainian chef, this technique is called smazhennya or zazharka.
Add the tomato paste and cook, stirring constantly, for one minute.
Add the crushed tomatoes, reserved water in the can, the bay leaf, and ½ teaspoon of salt. Bring to a low simmer for about 5 minutes. Then turn heat off.
Step 5: Make the holubtsi filling
Combine the ground pork, rice, the reserved cooked onions, 1 ½ teaspoons of salt and ½ teaspoon of pepper in a large bowl. Use your hands to gently mix all ingredients together until the rice, meat and onions are evenly distributed throughout.
Divide the filling into 8 equal parts. (Or more if you want several smaller cabbage rolls.)
Step 6: Form the cabbage rolls
If you can roll up a burrito or an eggroll, you can easily make a Ukrainian cabbage roll. Follow these directions:
- Lay the cabbage leaf so it is curved side up with the thicker stem end toward you. Place ⅛ of the filing at the bottom of the cabbage leaf and gently roll away from you.
- Fold each side of the leaf toward the center.
- Continue to roll away from you until the meat filling is entirely encased in the cabbage leaf.
- Place in the pan of sauce seam-side down.
- Continue with remaining cabbage and filling.
Step 7: Cook your holubtsi!
Cover the pan and cook over low heat for 40-50 minutes until the pork is cooked through.
Serve immediately with sour cream and fresh dill.
Tips for making Ukrainian cabbage rolls
- If your cabbage leaves tear a lot, just divide the filling into smaller portions and make more rolls that are smaller.
- Cook extra leaves just in case you need them. They might tear too much to use, or if your cabbage is a bit small, you might need to make more rolls that are smaller with less filling in each one.
- I prefer the sweetness and acidity of canned San Marzano tomatoes for this sauce. If you're not using them, add 1 teaspoon of sugar to the sauce to sweeten it up.
Variations and substitutions
- Swap savoy cabbage in place of the regular green cabbage called for here if you want to to change up the texture. The leaves are a little softer so they can also be easier to work with.
- Beet leaves can be used in place of cabbage and they are very pretty!
- Barberries are a very traditional ingredient in Ukrainian cabbage rolls. They add a sour note that resembles pickling or fermentation. If you can't find barberries but you'd like to add a similar flavor, you could try adding a handful of sour cherries or soak raisins in lemon juice.
- I like making holubtsi with ground pork because I like the texture and flavor better. But some variations call for ground beef or a mix of beef and pork. Choose what works for you!
- You can substitute brown rice for white rice, but you'll need to par-cook it for much longer, about 30 minutes.
- Buckwheat groats are commonly used as filling for cabbage rolls in different Ukrainian regions. You can swap them out for the rice or the meat, or use them as a vegetarian base with other flavors.
- You can even make a cream sauce for your houbtsi instead of a tomato sauce if you feel so inclined!
Can you freeze Ukrainian cabbage rolls?
Yes! Ukrainian cabbage rolls freeze very well after they have been cooked. To freeze, first chill the cabbage rolls with their sauce in a freezer safe container in the refrigerator. Then transfer them to the freezer for up to two months.
To reheat, thaw in the refrigerator, then cook over low heat in a deep skillet with a lid on it. You might need to add a bit of water to the sauce to loosen it up, this will help to steam the cabbage rolls and keep the sauce from scorching.
Recommended tools and equipment
- Stock pot: For boiling the cabbage leaves.
- Small sauce pan: To cook the rice.
- Box grater: To grate the carrot. You could also use a vegetable peeler.
- Chef's knife and cutting board: To chop the onions.
- Wide, deep skillet with a lid: To make the sauce and cook the cabbage rolls. I used my Lodge enameled cast iron casserole pan.
How you can help Ukraine
I hope you'll consider a donation to these organizations to help people affected Russia's war on Ukraine.
- World Central Kitchen: WCK provides meals inside Ukraine and to refugees in surrounding countries. They work with local restaurants so not only are they feeding people, they're keeping the economy going. I am a monthly donor.
- Razom for Ukraine: Razom supports healthcare, energy needs, advocacy and more for the people of Ukraine and refugees abroad.
More Eastern European recipes
- Creamy Cucumber Salad is a ubiquitous side dish in Eastern Europe.
- Hungarian Chicken Paprikash is comforting and homey dish that can be made in one pan.
- Use the rest of the cabbage to make this Sheet Pan Roast Chicken and Cabbage.
Recipe
Ukrainian Cabbage Rolls (Holubtsi)
Equipment
Ingredients
- 12 cabbage leaves we're cooking a few extra, just in case
- ¾ cup white rice
- 1 yellow onion
- 1 large carrot
- 1 tablespoon tomato paste
- 28 ounces canned whole San Marzano tomatoes or regular canned tomatoes, see note
- 1 bay leaf
- 1 pound ground pork
- 2 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoon sunflower oil or neutral oil like canola or grapeseed
Instructions
NOTE: This recipe makes 8 cabbage rolls. We're cooking a few extra cabbage leaves just in case we need them—if they tear too much, etc.
Cook the rice and blanch the cabbage leaves
- Cook the rice in a small saucepan for 5 minutes, then drain and set aside.
- Bring a large pot of salted water to a boil. Cut the core out of the cabbage and carefully remove about 12 leaves. (We're making extra in case some of them tear beyond being usable.) I usually just peel back the top of the leaf a little, then lift from the bottom gently until it releases. It's okay if it tears a bit here and there.
- Blanch 2 cabbage leaves at a time for about 2-3 minutes, until they are softened but still bright green. Set aside to cool.
Make the sauce
- Dice the onion finely and divide in two. Grate the carrot on a box grater.
- Put the canned tomatoes in a bowl and crush them by hand. Fill the can halfway with water and swirl around. Set both aside.
- Add 1 tablespoon of the sunflower oil to a large, deep skillet with a lid over medium heat. Add half the diced onion and cook until just beginning to caramelize and brown, 5-8 minutes. Remove from pan and set aside to be used in the cabbage roll stuffing.
- Add the remaining sunflower oil back into the same pan and reduce heat to medium low. Add the grated carrot, remaining diced onion and a pinch of kosher salt and cook, stirring frequently until the vegetables are soft, but not taking on any color. This Ukranian sofrito technique is called smazhennya or zazharka.
- Add the tomato paste and cook, stirring constantly, for one minute.
- Add the crushed tomatoes, reserved water in the can, the bay leaf, and ½ teaspoon of salt. Bring to a low simmer, stirring occasionally for about 5 minutes. Then turn heat off.
Make the filling and form the cabbage rolls
- Combine the ground pork, rice, browned onions, 1 ½ teaspoons of salt and ½ teaspoon of pepper in a large bowl. Use your hands to gently mix all ingredients together until the rice, meat and onions are evenly distributed throughout. Divide the filling into 8 equal parts. (Or more if you want several smaller cabbage rolls.)
- Lay the cabbage leaf so it is curved side up with the thicker stem end toward you. Place ⅛ of the filing at the bottom of the cabbage leaf and gently roll away from you. Fold each side of the leaf toward the center. Continue to roll away from you until the meat filling is entirely encased in the cabbage leaf. Place the cabbage roll in the pan of sauce seam-side down. Continue with remaining cabbage and filling.
- Cover the pan and cook over low heat for 40-50 minutes until the pork is cooked through. Serve immediately with sour cream and fresh dill.
Notes
- If your cabbage leaves tear into pieces, you can divide the filling and make more rolls that are smaller.
- We're cooking some extra leaves just in case we need them. (If they tear too much, if your cabbage is a bit too small for ⅛ of filling per leaf, etc.)
- I prefer the sweetness and acidity of San Marzano tomatoes for this sauce. If you're not using them, add 1 teaspoon of sugar to the sauce to sweeten it up.
- Sunflower oil will give the cabbage rolls and their sauce a distinctive Ukrainian flavor, as the sunflower is the national flower of Ukraine! You can find it at Trader Joe's and Whole Foods.
- You can blanch the whole head of cabbage to make removing the leaves easier, but we will not be using a whole head of cabbage for these rolls (unless you are multiplying the recipe to make a larger batch.) You can always use the cooked cabbage in other ways.
- If you'd like to learn more about Ukrainian cooking, Olia Hercules is a great resource. This is recipe is adapted from her cookbook, Mamushka.
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