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Traditional Ukrainian Stuffed Cabbage Rolls (Holubsti)
Tender cabbage leaves are filled with savory chicken or turkey, whole-grain rice, and vegetables, then baked in a light tomato sauce. A comforting Ukrainian classic that’s hearty, wholesome, and full of flavor.
Prep:
30 minutes
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Cook:
40 minutes
6 servings
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Medium
Ingredients
1 pound 5 ounces ground chicken thigh meat or ground turkey
¾ cup uncooked short-grain rice (about 2 cups cooked)
2 young white cabbages (about 3¼ pounds total)
1 large onion
1 medium carrot
2–3 tbsp olive or sunflower oil
2–3 bay leaves
Salt and black pepper to taste
Sour cream, Greek yogurt or 24-hour fermented yogurt, for serving
For the sauce:
¾ cup plus 1 tablespoon tomato juice
¾ cup plus 1 tablespoon water
Salt and seasonings to taste
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600 g ground chicken thigh meat or ground turkey
150 g uncooked short-grain rice
1.5 kg young white cabbage
150–180 g onion
60–80 g carrot
30–45 mL olive or sunflower oil
2–3 bay leaves
Salt and black pepper, to taste
Sour cream, Greek yogurt or 24-hour fermented yogurt, for serving
For the sauce:
190 mL tomato juice
190 mL water
Salt and seasonings, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Prepare the cabbage leaves: Remove the core from each cabbage. Place the cabbage into a large pot of boiling water and gradually remove the softened leaves as they loosen. Transfer the leaves to a plate and allow them to cool.
- Cook the rice: Rinse the rice thoroughly. Place it in a saucepan with 2 cups plus 2 tablespoons of water and cook for 10 minutes after boiling, until partially cooked. Drain the rice in a colander and allow it to cool.
- Prepare the onion: Peel and finely dice the onion. Heat the olive or sunflower oil in a frying pan and sauté the onion over medium heat for about 5 minutes, until lightly golden.
- Prepare the filling: Combine the ground chicken or turkey with the partially cooked rice and sautéed onion. Season with salt and black pepper, then mix thoroughly until well combined.
- Form the cabbage rolls: Place a portion of the filling onto each cabbage leaf and roll tightly, folding in the sides to enclose the filling. Arrange the cabbage rolls in a 12 × 8-inch baking dish.
- Prepare the sauce and bake: Peel and coarsely grate the carrot, then spread it over the cabbage rolls.In a bowl, combine the tomato juice and water. Season to taste and pour the sauce over the cabbage rolls until they are completely covered. Add the bay leaves. Cover the baking dish with aluminum foil and bake at 180°C (356°F) for approximately 40 minutes. Serve hot with a spoonful of sour cream or yogurt.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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