Best 3 Holubsti Ukranian Cabbage Rolls Recipes
Holubtsi, also known as stuffed cabbage rolls, is a classic Ukrainian dish that combines savory minced meat, aromatic rice, and tender cabbage leaves in a comforting and hearty package. This versatile dish has variations across different regions and families, but its essence remains the same: a symphony of flavors and textures wrapped in nature's leafy embrace.
Our collection of Holubtsi recipes offers a delightful journey through the diverse culinary traditions of Ukraine. From the traditional meat-filled Holubtsi, bursting with the richness of ground pork and beef, to the vegetarian delight of Mushroom and Buckwheat Holubtsi, there's a recipe for every palate and preference. Each recipe is carefully crafted to guide you through the process of selecting the perfect cabbage, preparing the flavorful filling, and assembling the delicate rolls with precision.
Whether you're a seasoned home cook or a novice in the kitchen, our step-by-step instructions and detailed tips will empower you to create authentic and delectable Holubtsi that will impress your family and friends. Indulge in the comforting aroma of slow-cooked cabbage rolls simmering in a rich tomato sauce, or explore the tangy delight of Holubtsi prepared with sauerkraut. Discover the secrets of perfectly cooked rice, the ideal ratio of meat to vegetables, and the art of folding cabbage leaves to achieve the perfect shape and texture.
With our comprehensive guide, you'll master the art of Holubtsi and create dishes that capture the essence of Ukrainian cuisine. Embark on this culinary adventure and let the flavors of Holubtsi transport you to the heart of Ukraine's culinary heritage.
HOLUBSTI--UKRANIAN CABBAGE ROLLS
I spent 18 months in central Canada, serving a mission for the Church of Jesus Christ of Latter-day Saints. While I was there, I fell in love with the people and the food, specifically Ukrainian and Filipino food. The cabbage rolls were my favorite, and when I returned to the US, I began searching for recipes, but could never find one that I liked. This recipe comes from me combining elements of two or three different recipes that I found. The resulting recipe is surprisingly easy--if a bit labor intensive. I included instructions to make a sauce, but, if you run out of energy, the stuff in a can works just as well. If I want to do a homemade sauce, I usually do it a day or so in advance., By omitting the meat, this can be a vegetarian dish. By also omitting the sour cream and using margarine instead of butter, it can be vegan.
Provided by CorianneCooks
Categories One Dish Meal
Time 3h
Yield 30-35 rolls, 10-18 serving(s)
Number Of Ingredients 12
Steps:
- Place the cabbage in a microwaveable bowl with a small amount of water. Cover with plastic wrap with a small hole to allow for escaping steam. Microwave on high for five minutes. Remove the cabbage, turn it over, and microwave for another five minutes. Remove, and let cool.
- In a saucepan, combine boiling water, salt and rice, bring to a boil, cover and simmer just until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
- Preheat your oven to 350.
- In a large skillet, melt the butter and sauté the onions until golden. Mix with the rice. Gently stir in the ground meat if you choose to use it.
- Grease the bottoms and sides of a large casserole dish.
- Carefully peel off a leaf from the cabbage head. You may need to cut the leaves in half, and trim the large center vein. Place a spoonful of the rice mixture in the center of the leaf, and roll it up like a burrito, carefully tucking sides in first, then rolling the leaf. Place crease side down in the casserole. Repeat until the casserole is filled, or you run out of cabbage or rice mixture.
- For the sauce:
- Combine the tomato juice with the melted butter, salt and pepper and pour over the cabbage rolls. Bake for 1 ½ to 2 hours. Serve with sour cream, if desired, or more tomato sauce.
UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY
Here's what you need: large green cabbage, ground beef, cooked rice, large eggs, medium onion, medium green bell pepper, cherry tomatoes, kosher salt, condensed tomato soup, tomato, chili sauce, dried basil, dried bay leaves
Provided by Jenny Deremer
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Cook rice according to package directions and set aside to cool completely once done.
- Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
- Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
- Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
- In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
- Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
- Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
- Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
- Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
- Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.
POTLUCK UKRAINIAN STUFFED CABBAGE ROLLS HOLUBSTI
Make these tasty Ukrainian stuffed cabbage rolls as a side dish for pork or grilled meats. Use a leafy, green cabbage for this. TAKE-IT-ALONG TIPS: Undercook by about 10 minutes and take to the party with the sour cream. Wrap the casserole in foil and overwrap in newspaper to keep it warm.
Provided by Olha7397
Categories One Dish Meal
Time 2h30m
Yield 10-14 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
- In a large skillet, melt the butter, add the onion, and sauté until light golden. Combine with the rice and season with salt and pepper; let cool.
- Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved.
- Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer.
- Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight.
- Bake in a preheated 350°F oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14.
- Take-It-Along Cookbook.
Nutrition Facts : Calories 234.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 18.3, Sodium 1095.6, Carbohydrate 38.7, Fiber 3, Sugar 5, Protein 4.3
Tips:
- Use large cabbage leaves for easy rolling and to prevent tearing.
- Blanch the cabbage leaves in boiling water for a few minutes to soften them and make them more pliable.
- Use a variety of ground meats, such as beef, pork, and lamb, for a more flavorful filling.
- Add rice, barley, or buckwheat to the filling for a heartier dish.
- Season the filling generously with salt, pepper, and other spices, such as garlic, onion, and paprika.
- Simmer the cabbage rolls in a flavorful sauce made from tomatoes, onions, carrots, and herbs.
- Serve the cabbage rolls with sour cream, yogurt, or a dollop of butter.
Conclusion:
Holubtsi, or Ukrainian cabbage rolls, are a delicious and hearty dish that can be enjoyed by people of all ages. With a little planning and effort, you can make this traditional Ukrainian dish at home. Whether you serve them as an appetizer, main course, or side dish, these cabbage rolls are sure to be a hit. So next time you're looking for a new and exciting recipe to try, give holubtsi a try!
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