Holubtsi (Ukrainian Cabbage Rolls)

Ingredients

• 1 large head of cabbage
• 1 lb ground meat (pork, beef, or mix)
• 1 cup cooked rice (white or brown)
• 1 large onion, finely chopped
• 1 large carrot, grated (optional)
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper to taste
• 1 can (28 oz) crushed tomatoes or tomato sauce
• 1 cup water or broth
• 1 bay leaf
• Sour cream for serving

Instructions

1. Prepare Cabbage: Core the cabbage. Place whole head in a large pot of boiling salted water. Cook for 5-10 minutes, carefully peeling off outer leaves as they soften. Continue until you have 12-15 pliable leaves. Trim the thick vein at the base of each leaf to make rolling easier.
2. Make Filling: Heat oil in a skillet. Sauté onion (and carrot, if using) until softened. In a bowl, combine ground meat, cooked rice, sautéed onion mixture, salt, and pepper. Mix well.
3. Roll Holubtsi: Place a cabbage leaf flat. Put 2-3 tablespoons of filling near the stem end. Fold the stem end over the filling, fold in the sides, then roll up tightly towards the leaf tip.
4. Prepare for Cooking: Chop any remaining cabbage leaves and place on the bottom of a large pot or Dutch oven to prevent sticking.
5. Arrange & Cook: Arrange cabbage rolls seam-side down in the pot, packing them snugly in layers. Pour crushed tomatoes and water/broth over the rolls. Add bay leaf. Bring to a simmer, then cover, reduce heat to low, and cook for 1-1.5 hours, or until cabbage is very tender and filling is cooked through.
6. Serve: Remove bay leaf. Serve holubtsi hot, spooning sauce over them, with a dollop of sour cream.

What Makes It Special

Holubtsi, meaning 'little pigeons,' are a beloved Ukrainian comfort food found across Eastern Europe. The Ukrainian version often features a simple yet flavorful meat and rice filling, slowly simmered in a tangy tomato sauce until meltingly tender. They are a labor of love, often prepared for family dinners and special occasions, embodying warmth and homestyle cooking.