These Ukrainian Cabbage Rolls (Holubtsi) are warm, comforting, and full of flavor. The tender cabbage leaves wrap around a savory rice and pork filling that’s simply delicious. It’s the kind of meal that tastes like home.
Ukrainian cuisine has many famous dishes - Borscht, Chicken Kyiv, Buzhenina. Cabbage rolls or how we call it - Holubtsi, are another Ukrainian classic, that everyone loves.
In Ukraine, we usually make cabbage rolls for dinner. However, it's a filling and comforting dish that is often served at various gatherings, such as birthdays and weddings.
I will show you how to make authentic recipe for stuffed cabbage rolls that my family has been making for years.
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Why This Recipe Stands Out
This Ukrainian cabbage rolls recipe is the one I make when I’m craving something hearty, nostalgic, and comforting. Here's why I love it:
- Classic and Comforting: These are the same cabbage rolls I grew up eating. The tomato-sour cream sauce and tender filling taste like home every time.
- Cozy Yet Balanced: The pork, rice, and veggies make each roll satisfying without feeling heavy. A dollop of sour cream on top ties it all together.
- Worth the Effort: Rolling them might take a little time, but once they simmer away, the whole house smells like a cozy Sunday dinner. We love it just as much as this Ukrainian Mushroom Soup.
- Feeds a Crowd: I always make the full batch of Holubtsi and share with friends or freeze leftovers. It’s one of those meals that’s even better the next day.
- Rooted in Tradition: From steaming the cabbage leaves to layering everything with care, this recipe makes me feel connected to generations before me.
Key Ingredients
- Cabbage – Steamed until soft and pliable, cabbage leaves act as the wrapping for the filling and become tender during simmering.
- Basmati Rice – Light and fluffy, the cooked rice adds structure and balance to the pork filling.
- Ground Pork – Although, you can make cabbage rolls with ground chicken or beef, Ukrainians traditionally have been using pork. Savory and rich, pork brings flavor and heartiness to the filling, making each roll satisfying.
- Onion & Carrots – Sautéed until soft, these vegetables add sweetness and depth to the pork and rice mixture, as well as to the base of the pot.
- Parsley – Fresh and vibrant, parsley adds color and a clean herbal note to the filling.
- Tomato Sauce – Mild and smooth, tomato sauce blends with sour cream to create a flavorful base that surrounds and softens the rolls as they simmer.
- Sour Cream – Creamy and slightly tangy, sour cream enriches the sauce and is traditionally served on top for added comfort and flavor.
- Bay Leaves – Simmered with the cabbage and rolls, bay leaves bring a subtle aromatic note to the cooking liquid.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Meat Options: Ground pork adds richness, but you can also use ground beef, chicken, or a mix of meats depending on what you prefer. For a meatless Holubtsi version, try cooked lentils or mushrooms mixed with rice and vegetables.
- Rice Alternatives: Basmati rice gives a fluffy filling, but you can use white long-grain, brown rice, or even cooked quinoa. Just make sure the grain is fully cooked and cooled before mixing.
- Add-ins: The grated carrot and onion make a nice base, but you can also mix in sautéed mushrooms, bell pepper, or fresh dill for extra color and flavor.
How to Make Ukrainian Cabbage Rolls
Step 1: In a pot, combine rinsed rice, 2 cups water, and ½ teaspoon salt. Cook on low heat until water evaporates, about 15 minutes. Set aside to cool.
Step 2: Heat olive oil and butter in a skillet. Sauté onion and 2 minced carrots for 5–7 minutes until soft. Set aside.
Step 3: In a bowl, mix cooled rice, sautéed vegetables, ground pork, parsley, remaining ½ teaspoon salt, and black pepper.
Step 4: Core the cabbage and gently peel off the leaves.
Step 5: Boil 5 cups of water with 1 tablespoon salt and 2 bay leaves. Blanch cabbage leaves in batches for 2–3 minutes until soft and flexible. Set aside to cool.
Step 6: Trim the thick stem from each leaf. Add 1 heaping tablespoon of filling to each leaf, roll tightly, and tuck in the sides.
Step 7: In a bowl, mix tomato sauce with sour cream.
Step 8: Line the bottom of a large pot with sliced carrots and leftover cabbage leaves. Layer cabbage rolls, spooning some sauce between each layer.
Step 9: Pour remaining sauce on top, add water until just below the top layer. Add a pinch of salt.
Step 10: Bring to a boil, reduce heat, cover, and simmer on low for 1 hour.
Step 11: Let rest under the lid for 15 minutes. Serve warm with extra sour cream.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Ukrainian Cabbage Rolls
Hearty Sides
- Mashed potatoes or buttery boiled potatoes are a classic and comforting pairing with Ukrainian cabbage rolls.
- You can also serve them with a scoop of buckwheat or a slice of dark rye bread to soak up the savory tomato and sour cream sauce.
Traditional Touches
- Offer a side of fermented vegetables like sauerkraut or pickled cucumbers to bring that signature Eastern European tang.
- If you're making a larger Ukrainian meal, start with a bowl of borscht or green sorrel soup to round things out.
Frequently Asked Questions
Yes, while Basmati rice gives a light texture, you can also use long grain white rice, jasmine rice, or even brown rice. If using brown rice, cook it longer and make sure it's tender before mixing it into the filling.
Green cabbage is the traditional choice because the leaves are large and flexible after steaming. Savoy cabbage is also a great option - it has more tender leaves and is easier to roll.
Yes, pre-cooking the rice ensures it's fully cooked inside the cabbage rolls. Since the rolls simmer gently, starting with raw rice might result in uneven texture.
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before cooking. You can also freeze the uncooked rolls and cook them straight from frozen, just add extra time to the simmer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pot on the stove or in the microwave with a bit of the cooking liquid to keep them moist. You can also freeze them for up to 2 months.
More Ukrainian Recipes You'll Enjoy
- Green Borscht with Spinach - Such a delicious Green Borscht with Spinach. Classic Ukrainian recipe your whole family will enjoy. Ready to be served in 30 minutes.
- Vinegret Salad - Vinegret Salad is a delicious and healthier alternative to American Potato Salad. It features cooked beets, potatoes and carrots along with tangy dill pickles and green peas.
- Paska Recipe - This traditional Ukrainian Easter Bread recipe, also known as Paska or Russian Kulich, is a must-have for your Easter table.
- Cottage Cheese Pancakes - This recipe for Syrniki, or healthy cottage cheese pancakes, introduces you to a tasty breakfast or dessert from Ukraine and Russia.
Recipe
Ukrainian Cabbage Rolls
Ingredients
Instructions
- In a medium pot, combine 1 cup of rice with 2 cups of water and ½ teaspoon of salt, and cook over low heat until the water evaporates completely, about 15 minutes. Remove from the heat and let it cool.
- Heat olive oil and butter in a large skillet over medium heat. Add the onion and 2 minced carrots, and sauté, stirring occasionally, until they are soft, 5-7 minutes. Set aside.
- In a large bowl, combine cooled rice and sauteed onion and carrots. Add ground pork, chopped parsley, the remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well.
- Carefully, core the cabbage by cutting around the core multiple times. Remove the core and then carefully peel off the leaves.
- Add 5 cups of water to a large pot and bring it to a boil. Add a tablespoon of salt, bay leaf, reduce heat, let it boil slowly, and carefully lower (do not throw) the leaves in, 3-4 leaves at a time.
- After 2-3 minutes, remove the leaves with a skimmer or slotted spoon. The leaves should be steamed and elastic. When you take them out, put them in a bowl or on a towel. Continue with the rest of the leaves.
- Once the leaves have cooled, carefully cut off the thick part of the stem from each leaf.
- Now you can roll up the cabbage rolls. For each leaf, put 1 heaping tablespoon of minced meat mixture in the center of a leaf. Roll it up like a roll, and then tuck the edges in on both sides. If the leaf is very big, you can put more minced meat.
- In a small bowl, mix tomato sauce and sour cream.
- Slice 2 remaining carrots and lay out the slices on the bottom of the large pot, a few chopped cabbage leaves (if any remain). Lay out the cabbage rolls in layers. Top each layer with a few tablespoons of tomato sauce and sour cream.
- Top the last layer of cabbage rolls with tomato and sour cream sauce. Add water to the pot, so that the water does not completely cover the top of cabbage rolls, add a little salt, and put on the medium heat.
- When it starts to boil, reduce the heat to low and simmer for about 1 hour.
- Turn it off and let it cool under the lid for 15 minutes.
- Serve cabbage rolls with a tablespoon of sour cream.
Notes
- Rinse the rice well before cooking to remove excess starch. This helps it stay fluffy and separate in the filling rather than turning sticky.
- Let the rice cool before mixing it with the meat to prevent partially cooking the pork. This ensures even cooking during simmering.
- Cut off the thick part of each cabbage leaf stem once steamed. This makes the leaves easier to roll and helps them cook more evenly.
- Don’t fully cover the rolls with water. Simmering with partial liquid creates a more concentrated flavor and allows the rolls to gently steam.
- Let the pot sit, covered, for 15 minutes after cooking. This helps the flavors settle and makes the rolls easier to serve without breaking apart.
- Serve with extra sour cream on top for a cool and creamy contrast to the warm, savory filling.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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