Holubtsi (Cabbage Rolls)

Holubtsi (Cabbage Rolls)


  • 1 cup Dry basmati rice
  • 1 head Green Cabbage
  • 1 Bay leaf
  • 0.5 lb Ground beef
  • 0.5 lb Ground pork
  • 1 Chopped Onion
  • Butter
  • Olive oil
  • 1 can Tomato sauce


  • Cook rice with bay leaf. Remove when slightly undercooked (~12 minutes). Let cool.
  • Core the cabbage
  • Place cabbage into boiling water, hole side down
  • After 2 minutes, flip
  • Wait another 2 minutes
  • Begin peeling leaves off using tongs, set aside
  • Slice the ribs off of the leaves
  • Roll or fold the leaves and set aside
  • Fry the chopped onion in olive oil, butter, salt, and pepper until just starting to brown
  • Mix the rice, onion, and raw meat. Add salt and pepper
  • Heat up 1 can of tomato sauce, diluted with half a can of water in a pot
  • Place a layer of cabbage leaves lining the bottom of the Dutch oven
  • Fill leaves, roll, and push the sides in
  • Place in Dutch oven, tightly filling it
  • Pour diluted sauce over the holubtsi. They should be covered up until about halfway through the top row of holubtsi, leaving the top half of the top row of holubtsi exposed.
  • Cover the holubtsi with more cabbage leaves (substitute with aluminum foil if needed)
  • Put the lid on the Dutch oven. Bake at 350°F for 1-1.5 hours (check how cooked the leaves are at the 1 hour mark)

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