Highlight
Warm memories and cozy vibes come with every bite of these Ukrainian cabbage rolls. A mix of seasoned meat and tender rice is wrapped up tight in blanched cabbage leaves, then gently cooked in a smooth tomato cream sauce. These always made family gatherings feel special at my grandma’s house, and folks devour them quickly at mine too.
Rolling them for the first time on my own seemed tricky, but honestly, it wasn’t hard. They remind me of being home and hanging with my family in our kitchen.
Tasty Ingredients
- Fresh herbs: Brighten things up at the end. Dill or parsley really pop.
- Sour cream: Makes the sauce rich and cuts the tomato’s tang; full-fat makes it extra creamy.
- Tomato sauce: This is what brings it all together—go for a smooth one, or use homemade if you’ve got it.
- Cabbage leaves: These are your wrappers! Grab a tight, firm head of green cabbage for the best rolls.
- Carrot: Grate it fresh. It adds sweet notes and some color.
- Onion: Look for a heavy, unbruised onion—it’ll sweeten up your filling.
- Oil: Any neutral oil works, but sunflower’s always reliable for cooking up your veggies.
- Granulated garlic: Packs in savory flavor—throw in minced fresh garlic if preferred.
- Paprika powder: For color and a hint of warmth. Hungarian or Spanish paprika is legit.
- Coriander: Adds a one-of-a-kind, gentle spice. Freshly ground seeds give the zingiest punch.
- Salt: Wakes up all the flavors—sea salt’s a plus if you have it.
- Egg: Holds the whole filling together. Free-range will bump up the texture.
- Rice: Fills out the mix—just undercook a short or medium grain so it won't turn mushy.
- Minced meat: Rich and protein-packed; try beef, pork, or both to nail that taste.
Simple Step-by-Step
- Finish and Dish Up:
- Use a slotted spoon to lift the rolls from the pot. Top with more sour cream and sprinkle over loads of fresh herbs. Grab some rustic bread to mop up all that sauce and dig in while they're still steamy.
- Simmer Until Ready:
- Put the lid on and turn the heat down low. Let them cook softly for forty minutes. The meat will be cooked through and everything turns super flavorful.
- Pour on the Sauce:
- Mix the sour cream with tomato sauce until silky smooth. Cover the rolls with it evenly, so every bite stays juicy.
- Layer in the Pot:
- First, spread half your sautéed onion and carrot in a big pot. Lay the filled cabbage leaves seam-down over the veggies, then toss the rest of your sautéed mixture over top.
- Make the Rolls:
- On a board, lay out a cabbage leaf. Scoop two to three tablespoons of filling onto one edge, fold the sides in, and roll up like you’re wrapping a burrito—not too tight. Secure with a bit of twine if you’ve got it, and keep going till you’re out of filling or leaves.
- Blanch the Cabbage:
- Boil up a big pot of water. Dunk cabbage leaves in one at a time for three or four minutes. You want them bendy but not falling apart. This helps them wrap tightly.
- Sauté the Veggies:
- Warm oil in a skillet over medium-high. Add your chopped onions and grated carrots, cooking for around five minutes until soft and lightly golden. This brings out their sweetness for your filling and sauce.
- Chill the Mix:
- Cover up the bowl and stick it in the fridge for fifteen to twenty minutes. The flavors meld and the filling gets less sticky, which makes rolling way easier.
- Mix the Filling:
- Grab a big bowl and toss in your minced meat, cooked rice, egg, salt, coriander, paprika, and garlic. Work it all together with your hands or a sturdy fork till it’s even all through—this way each roll holds up nicely.
Highlight
Every single time, a handful of fresh dill on top just does the trick. It lifts the dish and balances the hearty flavors. My family always took turns rolling; it turned dinner into a fun group thing that made it all more memorable.
How To Store
Wait until the rolls cool off. Pop them into a sealed-up container and keep in the fridge for three days max. Want to save some? Stack them with extra sauce in freezer containers—they’ll be good for two months. Let them thaw overnight, then heat gently with a bit more sauce or water on the stove or in the microwave.
Swap It Up
If beef or pork aren't options, ground chicken or turkey tastes great—just don’t dry it out. Ditch the dairy by swapping sour cream for cashew or coconut cream. Kick up the flavor with smoked paprika or add a splash of hot sauce in your tomato mix.
What To Serve With It
Pile on more sour cream, a heap of fresh dill or parsley, and grab thick slices of crusty bread. They’re awesome with a snappy green salad or cucumber salad dressed simply with vinegar and herbs. Super filling by themselves or the pride of any Ukrainian-style table spread.
Background & Tradition
Called holubtsi in Ukraine, these popular cabbage rolls show up on big holidays and family get-togethers all over Eastern Europe. Each clan puts their own twist on the filling and the sauce. Wrapping up grains and meat in leaves goes way back and is a classic symbol of sharing and plenty.
Recipe FAQs
- → Which meat should I pick for stuffed cabbage rolls?
Go with half beef and half pork if you want the classic taste. Chicken or turkey makes it lighter and still works great.
- → Could I use something besides rice?
Rice is pretty standard here, but barley or even quinoa can give you a new twist if that’s your thing.
- → How do I keep cabbage leaves from falling apart?
Toss the leaves into boiling water for just a short dip—they’ll get soft and bendy without going mushy so you can roll easily.
- → Can I fix these ahead and cook them later?
Yep! Put the rolls together, stash them in the fridge overnight, then finish cooking when you want dinner. Flavors get even better.
- → Which sauces taste good on top?
Nothing beats a spoonful of sour cream and a pinch of fresh herbs over that rich tomato sauce—so tasty.
- → Can I pop these in the oven instead of the stove?
Definitely! Just cover and bake at 350°F (175°C) so the insides get nice and done and the flavors blend together.
Cabbage Meat Rolls
Meat and rice snuggled in cabbage, cooked slow in a bright tomato sauce. Pure Ukrainian comfort.
Ingredients
→ Filling
→ Vegetables and Leaves
→ Sauce and Cooking
Steps
Toss your ground meat, rice, egg, granulated garlic, coriander, salt, and paprika into a big bowl. Use your hands or a fork to mash and stir everything together until blended.
Pop a lid or plastic wrap over the bowl and stash it in your fridge. This gives the filling a chance to sit while you sort out everything else.
Get a skillet hot over medium-high. Pour in oil, then drop the grated carrot and chopped onion in. Stir and cook for about 5 minutes. They should soften up and smell nice.
Drop each cabbage leaf into boiling water, one by one. Let them wilt for about 3 or 4 minutes so they're soft but don't fall apart. Drain them after.
Spoon some meat mixture (about 2 or 3 hearty spoonfuls) at the end of a cabbage leaf. Fold the sides in, then roll it up tight like a burrito. If you want, tie them up with kitchen twine. Keep going until all your filling is used up.
Spoon half your fried onion and carrot into the bottom of a big pot. Stack the cabbage rolls on top—one or two layers thick is fine. Dump the rest of the onion-carrot mix over your rolls.
Mix sour cream and tomato sauce together in a little bowl until smooth. Drizzle it over the rolls inside the pot so everything’s covered.
Cover the pot with a lid and let it simmer gently on low heat about 40 minutes. The cabbage should get tender and the meat will be cooked through.
Move the warm cabbage rolls onto a plate. Top with an extra scoop of sour cream and sprinkle with chopped herbs if you feel like it.
Notes
- If you want a gentler taste or have trouble rolling, try using Napa cabbage leaves instead of regular cabbage.
- Folks usually use both beef and pork, but turkey or chicken work just as well.
- It's fine to skip the egg if you like. Just make sure the rice isn't super mushy or the filling could turn out too soft.
- Play around with the seasonings—make it yours. You can swap in tomato juice for sauce if you prefer.
- Try baking these rolls in the oven, or set them in a slow cooker on low if that's easier. Both ways come out great.
Required Equipment
- Large mixing bowl
- Large skillet
- Deep pot with lid
- Slotted spoon
- Kitchen twine (optional, to tie rolls)
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Contains egg
- Contains dairy (sour cream)
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 226
- Fat: 15 g
- Carbs: 11 g
- Protein: 12 g