Authentic Ukrainian Cabbage Rolls Recipe

Introduction

Authentic Ukrainian cabbage rolls are a comforting and hearty dish featuring savory ground meat and rice wrapped in tender cabbage leaves. Slow-baked in a rich tomato sauce and flavored with dill and paprika, they make a perfect family meal that’s both satisfying and flavorful.

Ingredients

• 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
• 3 cups tomato sauce (canned or homemade)
• 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 without washing off sauce)
• Sour cream, to taste (for serving, optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off about 12 large outer leaves. Blanch these leaves in boiling water for 2–3 minutes until pliable but still firm. Drain and set aside to cool.
2. Step 2: In a small pot, rinse the rice and cook it with 2 cups of water over medium heat until just tender but not mushy, about 15 minutes. Drain any excess water and let cool slightly.
3. Step 3: Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, paprika, ½ teaspoon salt, and pepper; cook for 1 more minute.
4. Step 4: In a large mixing bowl, combine ground pork, ground beef, cooked rice, and the onion-garlic mixture. Mix thoroughly to combine all ingredients.
5. Step 5: Lay each cabbage leaf flat and trim the thick vein at the base if needed. Place about 3 tablespoons of filling near the stem end, fold the sides over the filling, then roll up tightly.
6. Step 6: Preheat the 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.
7. Step 7: Pour the remaining tomato sauce over the cabbage 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.
8. Step 8: Cover the dish tightly with foil or a lid. Bake for about 1 hour to 1 hour and 15 minutes until the cabbage is tender and the filling is cooked through.
9. Step 9: Remove bay leaves before serving. Serve hot with a dollop of sour cream if desired.

Tips & Variations

• For a milder flavor, substitute ground chicken or turkey for pork and beef.
• Add a handful of chopped mushrooms to the meat mixture for extra texture and flavor.
• Use homemade tomato sauce for a fresher taste, or enhance canned sauce with a splash of red wine.
• If fresh dill isn’t available, dried dill works well but add it earlier in the cooking process to release its flavor.
• To save time, prepare the cabbage leaves and filling a day ahead and refrigerate before assembling and baking.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20–25 minutes. They also freeze well; freeze cooked rolls in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for the filling?

Long-grain white rice is best for texture, as it cooks tender without getting mushy. You can try short-grain or brown rice, but cooking times and moisture may vary, so adjust accordingly.

Do I have to blanch the cabbage leaves?

Blanching softens the cabbage leaves making them pliable for wrapping and prevents tearing. Skipping this step can make rolling difficult and result in tough leaves after baking.

Authentic Ukrainian Cabbage Rolls Recipe

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This recipe for Authentic Ukrainian Cabbage Rolls features tender cabbage leaves wrapped around a savory filling of ground pork, beef, and rice, baked in a rich tomato sauce infused with garlic, dill, and paprika. A traditional comfort food, these rolls are perfect for hearty family meals and are delicious served with a dollop of sour cream.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 12 cabbage rolls, serving 6-8 1x
• Category: Main Course
• Method: Baking
• Cuisine: Ukrainian

Ingredients

Scale 1x2x3x

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

Cooking and Sauce

• 3 cups tomato sauce (canned or homemade)
• 2 cups water or broth (to keep moist but avoid washing off the sauce)
• Bay leaves (typically 2-3 leaves)

Serving

• Sour cream (to taste, optional)

Instructions

1. Prepare the 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.
2. Cook the rice: In a small pot, rinse the rice thoroughly. 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.
3. Sauté onion and garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, paprika, half teaspoon salt, and black pepper; cook for an additional minute.
4. Prepare the filling: In a large mixing bowl, combine the ground pork, ground beef, cooked rice, and the sautéed onion and garlic mixture. Mix thoroughly to blend all ingredients evenly.
5. Assemble the cabbage rolls: Lay each cabbage leaf flat and trim the thick vein at the base if needed for easier rolling. Place about 3 tablespoons of filling near the stem end of each leaf. Fold the sides over the filling, then roll up tightly to enclose the filling.
6. Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish or Dutch oven.
7. Arrange and bake the rolls: Arrange cabbage rolls seam side down in the baking dish snugly. Pour the remaining tomato sauce evenly over the rolls. Add the chopped dill, bay leaves, and sprinkle the remaining salt over the rolls. Pour water or broth around the edges of the dish to keep the rolls moist, being careful not to wash off the tomato sauce.
8. Cover and bake: Cover the dish tightly with aluminum foil or a lid. Bake in the oven for 1 hour to 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.
9. Serve: Remove the bay leaves before serving. Serve the cabbage rolls hot with a dollop of sour cream if desired.

Notes

• Trimming the thick vein on cabbage leaves helps with rolling and prevents tearing.
• Do not overcook the rice; it should be slightly firm to prevent soggy filling.
• Using broth instead of water can add extra flavor while baking.
• Baking covered keeps the rolls moist and tender.
• For a vegetarian variation, substitute meat with mushrooms or lentils and use vegetable broth.
• The dish can be prepared a day ahead and reheated for enhanced flavor.

Keywords: Ukrainian cabbage rolls, holubtsi, stuffed cabbage, traditional Ukrainian recipe, comfort food, baked cabbage rolls, ground meat and rice rolls