Entrée: Poland, Ukraine – Голубці ▶ Holubtsi (Stuffed Cabbage Rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large head cabbage (leaves separated)
1 lb (450 g) ground beef
1 large egg
1 / 2 cup (120 ml) cooked long-grain rice
2 tbsp (30 ml) whole milk
1 small onion, finely chopped
1 can (14 oz (400 g)) crushed tomatoes
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) soy sauce
1 tsp (5 ml) black pepper
1 / 4 tsp (1 ml) white pepper
1 tsp (5 ml) salt
1 tbsp (15 ml) oil
1 tsp (5 ml) sugar (optional)

Show original ingredient measurements

1 large head cabbage (leaves separated)
1 lb (450 g) ground beef
1 large egg
1 / 2 cup (120 ml) cooked long-grain rice
2 tbsp (30 ml) whole milk
1 small onion, finely chopped
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) soy sauce
1 tsp (5 ml) black pepper
1 / 4 tsp (1 ml) white pepper
1 tsp (5 ml) salt
1 tbsp (15 ml) oil
1 tsp (5 ml) sugar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Core cabbage and blanch whole head in boiling water 5–8 minutes until outer leaves loosen and are pliable; remove leaves and set aside. Reserve a few small leaves for lining if desired.
2. Sauté onion in oil until translucent; cool slightly.
3. In a bowl combine ground beef, cooked rice, beaten egg, milk, sautéed onion, soy sauce, salt, black pepper and white pepper.
4. Place ~1/3–1/2 cup (80 to 120 ml) filling on each cabbage leaf, fold in sides and roll up to enclose filling; tuck rolls seam-side down into a casserole snugly.
5. In a bowl mix crushed tomatoes, tomato paste, a pinch of sugar (if using), and a little salt; pour over rolls to cover.
6. Cover tightly with lid or foil and bake at 350°F (175°C) for 60–75 minutes until meat is cooked and cabbage is tender.
7. Let rest 10 minutes before serving. Serve rolls with spoonfuls of tomato sauce.

1. Core cabbage and blanch whole head in boiling water 5–8 minutes until outer leaves loosen and are pliable; remove leaves and set aside. Reserve a few small leaves for lining if desired.
2. Sauté onion in oil until translucent; cool slightly.
3. In a bowl combine ground beef, cooked rice, beaten egg, milk, sautéed onion, soy sauce, salt, black pepper and white pepper.
4. Place ~1/3–1/2 cup filling on each cabbage leaf, fold in sides and roll up to enclose filling; tuck rolls seam-side down into a casserole snugly.
5. In a bowl mix crushed tomatoes, tomato paste, a pinch of sugar (if using), and a little salt; pour over rolls to cover.
6. Cover tightly with lid or foil and bake at 350°F (175°C) for 60–75 minutes until meat is cooked and cabbage is tender.
7. Let rest 10 minutes before serving. Serve rolls with spoonfuls of tomato sauce.