Holubtsi – Ukrainian Cabbage Rolls with Meat and Rice in Tomato Sauce

Ingredients:

Preparation mode:

👉 Holubtsi (golubtsi in Russian) are Ukraine’s comforting cabbage rolls: tender cabbage leaves wrapped around a filling of minced meat, rice and sweet fried vegetables, then slowly baked or simmered in a rich tomato sauce. The name comes from holub, “little dove”, because the neat rolls were said to look like small birds. They are served at weddings, family Sunday lunches and the Christmas table, always with a spoonful of sour cream – and like most stews, they are even better the next day.

How to Make Holubtsi

1. Soften the cabbage. Cut the core out of the cabbage. Lower the whole head into a large pot of boiling salted water and peel off the outer leaves with tongs as they soften, 2–3 minutes each. You need about 16–18 leaves. Shave down the thick central rib of each leaf with a knife.
2. Par-cook the rice. Cook the rice in boiling water for 7 minutes – it should still be firm. Drain and cool.
3. Fry the vegetables. Heat the oil in a pan and fry the onions and carrots for 8–10 minutes until soft and golden. Put half aside for the sauce.
4. Make the filling. Mix the meat, rice, half of the fried vegetables, garlic, 1 teaspoon salt and the pepper until well combined.
5. Roll. Place 2 heaped tablespoons of filling near the stem end of each leaf, fold in the sides and roll up tightly. Line the bottom of a heavy pot or baking dish with any torn leaves and arrange the rolls seam side down in snug layers.
6. Make the sauce. Stir the passata, tomato paste, water, sugar, remaining salt and the reserved vegetables together and pour over the rolls. Tuck in the bay leaves.
7. Cook. Cover and bake at 180°C (350°F) for 1½ hours, or simmer very gently on the stove for the same time, until the cabbage is meltingly tender.
8. Serve. Rest for 10 minutes, then serve the holubtsi with plenty of sauce, sour cream and chopped dill.

Tips for the Best Holubtsi

• Freezing the whole cabbage overnight and thawing it is an easy trick: the leaves become soft and peel off without boiling.
• Roll the holubtsi tightly and pack them close together so they keep their shape.
• Use short-grain rice and only par-cook it – it finishes cooking in the sauce.

FAQ

What is the difference between holubtsi and golubtsi?
Holubtsi is the Ukrainian name and golubtsi the Russian one. They are the same dish of cabbage rolls with meat and rice.

Can I make holubtsi in the oven?
Yes – baking them covered at 180°C (350°F) is the easiest way, and the rolls cook evenly without needing to be watched.

What can I use instead of cabbage?
Savoy cabbage is softer and easier to roll. In some regions grape leaves or beet leaves are used too.

👉 More Ukrainian comfort food: red borscht, chicken Kiev and green borscht. See also our guide to Eastern European comfort food.

Footnotes:

Vegetarian or Christmas Eve version: replace the meat with sautéed mushrooms and grated carrot, and use only oil.
Holubtsi taste even better the next day and freeze well for up to 3 months in their sauce.