Голубці - Holubtsi - Cabbage Rolls
Cabbage Rolls, Holubtsi, Golabki.
Okay if there are any cultural errors, my apologies. I used a Ukrainian recipe I found online, plus what I had around the house, plus my own cooking knowledge.
With all that being said these are delicious, cheap, easy to make, you can make a lot at once, and they reheat really well, tastes almost better reheated.
1. You want to pre boil the cabbage, makes it less stiff and easier to work. Just get a pot of water boiling, put the head of cabbage in for a few minutes, pull it out and peel off the outer layers and put aside. Go until you reach stiff uncooked cabbage, and then put the head back in the water, repeat.
2. For the filling I used pork, cooked rice, chopped onion, garlic powder, chicken bullion, salt, pepper, a little bit of tomato sauce and ketchup. The only other ingredient I’ve seen that I didn’t use is carrots. Ratio was like 1:1:1 by volume/size, like I had a little bowl of ground pork (maybe a pound) then the same bowl full of cooked rice, then a large chopped onion. Then seasoned with salt, pepper, garlic powder, chicken bullion powder, 3 spoonfuls of sauce and 3 spoonfuls of ketchup. The ketchup and sauce might be unnecessary as it’ll be simmered in sauce but it helps the filling be easier to work. — **make sure to taste the filling!!! Just put some of the mixed version on a plate and microwave to get a good idea of the taste**
3. Roll em up in the cabbage leaves, you’ll have to cut out the spine, middle of the leaf. If the leaves are too stiff might have to throw them in boiling water some more
4. Fill up a pan, I recommend a shallow pan like a casserole dish or something. You want one layer, also you want the sauce to be touching/covering everything. You can also lay down a layer of leftover cabbage to make sure nothing sticks. Usually if you go low and slow this shouldn’t be a problem.
6. Add sauce, I used this jar of sauce I found in the store, diluted it with some water. I’ve seen other recipes say any tomato sauce will work, goes good with marinara.
5. Bring to a boil and simmer, usually only takes about 30-45 min to cook everything. (Think like spaghetti and meatballs, just let it simmer and mix flavors)
6. I like to take the cabbage out and simmer the sauce some more to thicken it up.
7. I 100% recommend serving with a dollop of sour cream
#cabbageroll #thanksgivingrecipes #friendsgiving #slavic #dinnerrecipe
When I first started making Holubtsi, or Ukrainian cabbage rolls, I was aiming for that authentic, comforting flavor I remembered. It truly is one of the best cabbage roll recipes, but getting it just right can take a few tries. I've learned a lot, and I want to share some extra tips to help you achieve that perfect batch of stuffed cabbage, especially if you're looking for that delicious holubtsi with tomato sauce. One of the biggest keys is the cabbage itself. The original recipe's boiling method is great, but for even easier peeling and rolling, try freezing a whole head of cabbage overnight, then thawing it. Freezing breaks down cell walls, making leaves incredibly pliable and easy to separate. Remember the OCR image showing the cabbage with its core removed? That's crucial for both boiling and freezing – it helps leaves come off cleanly. Now, for the filling – the heart of these cabbage rolls with ground beef and rice. While the recipe suggests a 1:1:1 ratio, feel free to adjust. I often find adding a little more onion or finely grated carrot (a great way to add another veggie, as mentioned as an option!) boosts flavor and moisture. For that 'best cabbage roll sauce' flavor, some cooks swear by sautéing onions and rice slightly before mixing, deepening their taste. Always, always taste the filling before rolling! Microwave a small spoonful to check seasoning. A pinch of dried dill or smoked paprika can add an extra layer of Eastern European flavor. The tomato sauce is where a lot of the magic happens for Ukrainian holubtsi cabbage rolls. While a good jarred marinara works, for a truly authentic cabbage roll recipe, consider making your own or enhancing a basic canned tomato purée. I’ve seen sauces like 'Руна до солянки' (from an OCR image) used in Eastern European cooking, hinting at a savory, tangy base. If building your own, start with sautéed onions and garlic, then add crushed tomatoes, a bay leaf, and maybe a teaspoon of sugar or a splash of vinegar to balance acidity. A little fresh or dried dill in the sauce, simmering low and slow with the rolls, is a game-changer. This slow simmering creates that 'comfort food' feeling. When it comes to rolling, don't stress if your first few aren't perfect. Practice makes progress! If leaves tear, don't discard them; use them to line the bottom of your pot to prevent sticking (a great tip from the main article!) or layer them over the top for extra flavor. For those looking into making stuffed cabbage for dinner, remember to arrange them snugly in the pot – it helps them hold shape and cook evenly in the sauce. Finally, what to serve with cabbage rolls? While sour cream is an absolute must, don't stop there! Creamy mashed potatoes are a classic pairing, perfect for soaking up all that delicious tomato sauce. Fresh rye bread or a simple cucumber salad can also complement the richness. And if you've made a big batch, these are fantastic for freezing. Let them cool, then store in airtight containers or freezer bags with extra sauce. They reheat beautifully, making them a perfect 'frozen cabbage recipe' for busy weeknights – truly a healthy recipe for easy meal prep!
