Holubtsi (Stuffed Cabbage Rolls)

Method

1. 01

   Bring a large pot of salted water to a boil. Cut out the cabbage core, lower in the whole head, and simmer until the outer leaves soften. Peel off flexible leaves as they loosen, returning the head to the pot as needed, then shave down any thick ribs so the leaves roll without tearing.

   ⏱ 15 min
2. 02

   Parboil the 150 g rinsed rice in salted water until only half cooked, then drain well. It should still be firm because it will finish cooking inside the cabbage rolls.

   ⏱ 7 min
3. 03

   Heat 3 tablespoons oil in a wide pan and saute the 2 onions and carrot until soft and lightly golden. Stir in the 3 garlic cloves for the last minute, then set aside about half of this mixture for the filling.

   ⏱ 10 min
4. 04

   Mix the 300 g pork, 300 g beef, parboiled rice, reserved onion-carrot mixture, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined. Keep the mixture loose rather than compact so the finished holubtsi stay tender.

   
5. 05

   Place a cabbage leaf stem-end toward you, add a spoonful of filling near the base, fold in the sides, and roll into a neat parcel. Repeat with the remaining leaves and filling, arranging the rolls seam-side down in a heavy pot or Dutch oven.

   
6. 06

   Add the 500 ml tomato passata, 2 tablespoons tomato paste, 500 ml hot water or stock, bay leaves, remaining 1 teaspoon salt, sugar if using, and the rest of the sauteed vegetables to the pot. The liquid should come almost to the top of the rolls; add a little more water if the pot is wide.

   
7. 07

   Bring the sauce to a gentle simmer, cover, and cook over low heat until the cabbage is tender and the filling is fully cooked. Let the rolls rest briefly in the sauce, then serve hot with sour cream and chopped dill.

   ⏱ 60 min