Name: Holubtsi (голубці, stuffed cabbage rolls)
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: Ukrainian
Ingredients: 1 large white cabbage, about 1.5kg, or 18 to 20 fermented cabbage leaves; 250g short-grain rice, rinsed until the water runs mostly clear; 3 large onions, finely diced, divided; 450g mushrooms, finely chopped; 2 medium carrots, coarsely grated; 6 tablespoons unrefined sunflower oil, divided; 3 cloves garlic, finely grated; 1 large bunch dill, finely chopped, divided; 700ml tomato passata or crushed tomatoes; 300ml vegetable or mushroom stock; 2 tablespoons fermented tomato brine or sauerkraut brine, optional; 2 bay leaves; 1 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon sugar, only if the tomatoes taste sharp, optional; Smetana or thick oat cream, to serve, optional

Question 1

Can I make holubtsi with fresh cabbage instead of fermented cabbage leaves?

Accepted Answer

Yes. Use one large white cabbage, soften the whole head in salted boiling water, and peel away 18 to 20 flexible leaves. Fermented cabbage leaves add older tartness, but fresh cabbage works well when the tomato sauce includes fermented tomato brine or sauerkraut brine.

Question 2

Why do you half-cook the rice for holubtsi?

Accepted Answer

Half-cook the short-grain rice so the outside of each grain swells while the center stays firm. The rice finishes inside the cabbage rolls during braising, absorbing tomato, onion, mushroom, and cabbage flavor without turning mushy before the leaves become soft.

Question 3

How tight should I roll stuffed cabbage rolls?

Accepted Answer

Roll holubtsi snugly but not tightly. The short-grain rice filling expands as it braises, and a tight cabbage roll can split before the leaf softens. Fold the sides in, roll from the trimmed rib end, and place each roll seam side down in the pot.

Question 4

How do I know when holubtsi are done?

Accepted Answer

Holubtsi are done when the cabbage cuts easily with a spoon, the rice is tender, and the tomato sauce smells sweet-sour instead of raw and cabbagy. Keep the covered pot at a quiet edge simmer for about 1 hour 45 minutes, adding stock if the sauce thickens too much.

Question 5

Can I make vegan Ukrainian cabbage rolls ahead of time?

Accepted Answer

Yes. Cook the mushroom and rice filling one day ahead, chill it, and bring it toward room temperature before rolling. Fully cooked vegan Ukrainian cabbage rolls improve overnight in tomato sauce. Reheat covered over low heat with a splash of stock or tomato if needed.

Question 6

Can I freeze holubtsi in tomato sauce?

Accepted Answer

Yes. Freeze cooked holubtsi in their tomato sauce for up to 2 months. Thaw gently, then reheat slowly and covered so the cabbage leaves stay soft and the mushroom rice filling warms through without breaking the rolls apart.

Ingredient	Quantity
white cabbage or fermented cabbage leaves	1 large head, about 1.5kg, or 18 to 20 leaves
short-grain ricerinsed	250g
onionsfinely diced, divided	3 large

Culinary Explorer

Holubtsi (голубці, stuffed cabbage rolls)

Ingredients

white cabbage or fermented cabbage leaves

short-grain rice

onions

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