Ukrainian Cabbage Rolls (Holubtsi) (2024)

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.

Step 2: Prep the onion, carrot, and tomatoes

Dice the onion finely and divide in two. Grate the carrot on a box grater.

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 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.

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:

1. 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.
2. Fold each side of the leaf toward the center.
3. Continue to roll away from you until the meat filling is entirely encased in the cabbage leaf.
4. Place in the pan of sauce seam-side down.
5. 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.

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!