Stuffed Cabbage Rolls, or 'Holubtsi,' is a traditional Ukrainian dish that brings warmth and comfort. Tender cabbage leaves are wrapped around a flavorful filling of ground meat and rice, then simmered in a rich tomato sauce for a hearty, satisfying meal perfect for sharing with loved ones.
Cuisine: Ukrainian
Weight Calorie content Cooking Time
240 g 180 140 minutes
Products (for 6 servings):
White cabbage – 1 kg
Mixed pork and beef minced meat – 500 g
Rice – 150 g
Onion – 150 g
Carrots – 100 g
Tomato paste – 2 tbsp
Sour cream – 100 g
Salt, pepper, spices – to taste
Recipe
Put a large pot of water on the stove. While the water is boiling, cut out the hard inner part of the cabbage. Dip the cabbage into boiling water and keep it on low heat for five minutes. Turn to the other side and cook for another 2-3 minutes. Put the cabbage on a plate and let it cool down. Separate the cabbage into individual leaves and cut off the thick parts at the bases.
Prepare stuffing and form stuffed cabbage rolls.
Boil rice until half-cooked. Cut pork into pieces and put through a meat grinder. Combine minced meat with boiled rice. Finely chop the onions, grate the carrots on a coarse grater. Put the vegetables in a frying pan and fry for 5-7 minutes until soft. Add half the vegetable dressing to the pork and rice: salt and pepper. Thoroughly knead the stuffing for stuffed cabbage. Put a small amount of stuffing on the prepared cabbage leaves - closer to the base. Wrap the stuffed cabbage, hiding the edges inside.
Stew the stuffed cabbage
Put the stuffed cabbage in a large pot with a thick bottom. Add a layer of vegetable dressing on top. In two cups of water, dilute tomato paste and add sour cream and salt. Pour the sauce over the stuffed cabbage. The liquid should almost completely cover the dish, not reaching 3-4 cm to the top. Put the stuffed cabbage in a heated oven and stew for an hour at 180 ° C.
Put them on a plate, pour sour cream, and serve.
Cuisine: Ukrainian
Weight Calorie content Cooking Time
240 g 180 140 minutes
Products (for 6 servings):
White cabbage – 1 kg
Mixed pork and beef minced meat – 500 g
Rice – 150 g
Onion – 150 g
Carrots – 100 g
Tomato paste – 2 tbsp
Sour cream – 100 g
Salt, pepper, spices – to taste
Recipe
Put a large pot of water on the stove. While the water is boiling, cut out the hard inner part of the cabbage. Dip the cabbage into boiling water and keep it on low heat for five minutes. Turn to the other side and cook for another 2-3 minutes. Put the cabbage on a plate and let it cool down. Separate the cabbage into individual leaves and cut off the thick parts at the bases.
Prepare stuffing and form stuffed cabbage rolls.
Boil rice until half-cooked. Cut pork into pieces and put through a meat grinder. Combine minced meat with boiled rice. Finely chop the onions, grate the carrots on a coarse grater. Put the vegetables in a frying pan and fry for 5-7 minutes until soft. Add half the vegetable dressing to the pork and rice: salt and pepper. Thoroughly knead the stuffing for stuffed cabbage. Put a small amount of stuffing on the prepared cabbage leaves - closer to the base. Wrap the stuffed cabbage, hiding the edges inside.
Stew the stuffed cabbage
Put the stuffed cabbage in a large pot with a thick bottom. Add a layer of vegetable dressing on top. In two cups of water, dilute tomato paste and add sour cream and salt. Pour the sauce over the stuffed cabbage. The liquid should almost completely cover the dish, not reaching 3-4 cm to the top. Put the stuffed cabbage in a heated oven and stew for an hour at 180 ° C.
Put them on a plate, pour sour cream, and serve.
