These traditional Ukrainian cabbage rolls, known as holubtsi, are a beloved comfort food that brings families together around the dinner table with their hearty, soul-warming goodness. Each tender cabbage leaf is carefully wrapped around a flavorful mixture of seasoned ground meat and rice, then slowly braised in a rich tomato sauce that infuses every roll with deep, satisfying flavors. The dish represents generations of Ukrainian home cooking, where simple ingredients are transformed through patience and love into something truly special. As the cabbage rolls simmer, the leaves become incredibly tender while the filling inside stays moist and flavorful, creating perfect little bundles that are both rustic and elegant. The tangy tomato sauce that surrounds them adds brightness and acidity that balances the rich meat filling, while herbs like dill and paprika provide that distinctive Eastern European flavor profile. Whether you’re connecting with your Ukrainian heritage or discovering this comfort food classic for the first time, these cabbage rolls deliver the kind of satisfying, homestyle cooking that makes any meal feel like a celebration of family and tradition.
Serves: 6-8 people (makes about 12-14 rolls)
Ingredients You’ll Need
For preparing the cabbage:
- 1 large head green cabbage (about 3-4 pounds)
- Large pot of salted water for boiling
For the filling:
- 1 pound ground beef (80/20 blend works best)
- 1/2 pound ground pork
- 1 cup cooked white rice (cooled)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 large egg, beaten
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, chopped (or 2 tablespoons dried)
- 2 tablespoons vegetable oil
For the tomato sauce:
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 large onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
For serving:
- Sour cream
- Fresh dill sprigs
- Crusty bread
Preparing the Cabbage Leaves
Remove any damaged outer leaves from the cabbage and carefully cut out the core, creating a hollow space that allows water to penetrate the center. Bring a large pot of salted water to boil – the pot should be big enough to completely submerge the cabbage head. Carefully lower the whole cabbage into the boiling water using tongs or a large slotted spoon.
As the outer leaves soften after 3-4 minutes of boiling, use tongs to carefully peel them away from the head, placing them on a large plate to cool. Continue this process, boiling and peeling leaves until you have 12-14 large, intact leaves. The leaves should be pliable but not mushy. Reserve the remaining cabbage heart for another use or chop it for adding to the sauce.
Preparing the Leaves for Rolling
Once the cabbage leaves are cool enough to handle, use a sharp paring knife to carefully trim away the thick center rib from each leaf, making them easier to roll. Don’t cut all the way through – just shave down the thick part so the leaf lies flatter. Pat the leaves dry with paper towels and set aside.
Creating the Flavorful Filling
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic mixture, beaten egg, paprika, salt, pepper, and fresh dill. Using your hands or a large spoon, mix everything together until well combined but don’t overmix, which can make the filling tough. The mixture should hold together when squeezed but still be light and not dense.
Rolling the Perfect Cabbage Rolls
Place about 1/3 to 1/2 cup of filling (depending on leaf size) near the stem end of each cabbage leaf. Fold the sides of the leaf over the filling, then roll from the stem end toward the tip, creating a neat package. The rolls should be snug but not too tight, as the rice will expand slightly during cooking. Place each completed roll seam-side down in a large baking dish or Dutch oven.
Making the Rich Tomato Sauce
In a large saucepan over medium heat, sauté the diced onion until softened, about 5 minutes. Add the tomato paste and cook for 2 minutes, stirring constantly to prevent burning. This step deepens the flavor of the tomato paste and creates a richer base for your sauce.
Add the crushed tomatoes, tomato sauce, brown sugar, vinegar, paprika, oregano, salt, pepper, and bay leaves. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally. The sauce should be thick but pourable. Taste and adjust seasoning – you want a balance of sweet, tangy, and savory flavors.
Assembling for the Slow Braise
Pour about half of the tomato sauce over and around the cabbage rolls in your baking dish. The sauce should come about halfway up the sides of the rolls. If you have leftover chopped cabbage from the core, you can sprinkle it around the rolls for extra flavor and to prevent sticking.
Cover the dish tightly with aluminum foil or a lid. This creates a steamy environment that will keep the cabbage rolls moist and tender during the long cooking process.
The Slow Cooking Magic
Preheat your oven to 350 degrees Fahrenheit. Place the covered dish in the oven and bake for 1 hour. After this initial cooking time, carefully remove the foil and baste the rolls with the bubbling sauce. The rolls should be starting to look tender and the sauce should be actively simmering.
Re-cover and continue baking for another 30-45 minutes, until the cabbage leaves are very tender and the filling is cooked through. You can test doneness by carefully cutting into one roll – the meat should be completely cooked and the cabbage should yield easily to a fork.
Final Sauce Adjustment
Remove the dish from the oven and let it rest for 10 minutes. If the sauce seems too thin, you can carefully transfer the rolls to a serving platter and simmer the remaining sauce on the stovetop for a few minutes to thicken it. Remove the bay leaves before serving.
Serving Your Traditional Masterpiece
Arrange the cabbage rolls on individual plates or a large serving platter, spooning the rich tomato sauce generously over and around them. Each roll should be glistening with sauce and looking beautifully tender. Garnish with dollops of sour cream and fresh dill sprigs for authentic Ukrainian presentation.
Traditional Accompaniments
Serve these hearty cabbage rolls with thick slices of crusty bread for soaking up the delicious sauce. A simple cucumber and tomato salad dressed with vinegar provides a fresh contrast to the rich rolls. Many Ukrainian families also serve these with boiled or mashed potatoes for an extra hearty meal.
Storage and Reheating Wisdom
These cabbage rolls actually taste even better the next day as the flavors continue to meld. Store leftovers covered in the refrigerator for up to 4 days. To reheat, cover and warm gently in a 350-degree oven until heated through, adding a splash of water if the sauce seems too thick. They also freeze beautifully for up to 3 months – just thaw overnight before reheating.
Family Tradition Tips
Many Ukrainian families make these rolls in large batches for special occasions or to have ready-made meals on hand. The rolling process can be a wonderful family activity, with multiple generations working together to create these edible bundles of love. Each family often has their own special touches – some add mushrooms to the filling, others include a touch of lemon juice in the sauce, making each batch unique to the family’s taste and tradition.
