Authentic Ukrainian Cabbage Rolls Recipe
Authentic Ukrainian cabbage rolls featuring a savory mixture of ground pork and beef combined with rice, wrapped in tender blanched cabbage leaves, baked in a rich tomato sauce, and garnished with fresh dill. Served hot with optional sour cream, this hearty dish offers traditional Eastern European comfort food at its best.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 cabbage rolls (serves 6-8) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Ukrainian
Ingredients
Scale
Cabbage Rolls
- 1 large green cabbage (about 3.5 lbs)
- 1 pound ground pork
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 1 large onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon paprika
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups water or broth (to keep moist during baking)
Tomato Sauce
- 3 cups tomato sauce (canned or homemade)
To Serve
- Sour cream, to taste (optional)
Instructions
- Prepare Cabbage Leaves: Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off about 12 large outer leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable but still firm. Drain and set aside to cool.
- Cook Rice: In a small pot, rinse rice and cook it in 2 cups of water over medium heat until just tender but not mushy, about 15 minutes. Drain any excess water and let cool slightly.
- Sauté Onion and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, paprika, half teaspoon salt, and black pepper; cook for an additional minute to release flavors.
- Mix Filling: In a large bowl, combine ground pork, ground beef, cooked rice, and the sautéed onion and garlic mixture. Mix thoroughly until well combined.
- Assemble Rolls: Lay each blanched cabbage leaf flat and trim the thick vein at the base if necessary. Place about 3 tablespoons of filling near the stem end of the leaf. Fold the sides over the filling, then roll up tightly to enclose the mixture.
- Prepare for Baking: Preheat oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish or Dutch oven. Arrange cabbage rolls seam side down snugly in the dish. Pour the remaining tomato sauce over the rolls. Sprinkle chopped dill and the remaining salt over the top. Add bay leaves and pour water or broth around the edges to keep the rolls moist without washing off the sauce.
- Bake: Cover the baking dish tightly with aluminum foil or a lid. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes until the cabbage is tender and the filling is cooked through.
- Serve: Remove bay leaves. Serve the cabbage rolls hot with an optional dollop of sour cream for added creaminess.
Notes
- For easier rolling, use smaller cabbage leaves closer to the outer side of the cabbage.
- If rice cooks faster than the meat, allow the filling to cool slightly before assembling to keep the mixture firm.
- Leftovers taste great reheated the next day as the flavors deepen.
- To make vegetarian cabbage rolls, substitute mushrooms and cooked barley for the meat.
- Serve with rye bread and a simple cucumber salad for an authentic Ukrainian meal experience.
Keywords: Ukrainian cabbage rolls, stuffed cabbage, holubtsi, ground pork and beef, traditional Eastern European recipe, baked cabbage rolls, comfort food, tomato sauce, dill
