Holubtsi — Cabbage rolls stuffed with meat and rice in tomato sauce

Tender cabbage leaves wrapped around a savory meat-and-rice filling, slow-simmered in tangy tomato sauce until meltingly soft. A labor of love traditionally prepared for family gatherings and holidays.

Instructions

1. Soften the cabbage: Core the cabbage and place whole in a large pot of boiling salted water. Cook 5-10 minutes, peeling off outer leaves as they soften. Collect 12-15 pliable leaves and trim the thick vein at each base.
2. Make the filling: Heat 2 tbsp oil in a skillet. Sauté onion and carrot until softened. Combine with ground meat, 1 cup cooked rice, salt, and pepper in a bowl. Mix well.
3. Roll the holubtsi: Place 2-3 tbsp filling near the stem end of each leaf. Fold stem over filling, tuck in sides, and roll tightly toward the tip.
4. Layer and simmer: Line a pot with leftover chopped cabbage leaves. Arrange rolls seam-side down in snug layers. Pour crushed tomatoes and 1 cup broth over the rolls. Add bay leaf. Bring to a simmer, cover, and cook on low 1-1.5 hours until cabbage is very tender.
5. Serve: Spoon sauce over the rolls and serve with a dollop of sour cream.

Tips

• Freeze assembled but uncooked rolls for up to 3 months; cook directly from frozen, adding 15 minutes
• A splash of vinegar or lemon in the sauce brightens the flavor
• Buckwheat groats can replace rice for a more traditional Western Ukrainian version